Crispy Tofu Banh Mi Bowl

Malzemeler

• 300 g Firm tofu
• 200 g Jasmine rice
• 1 medium Carrots
• 60 g Daikon radish
• 0.5 medium Cucumber
• 2 tbsp Rice vinegar
• 2 tbsp Soy sauce
• 1 tsp Sriracha
• 1 tbsp Mayo
• 2 tbsp Cilantro

Talimatlar

1. 1

   Press and cube tofu. Pan-fry in oil until crispy on all sides.

2. 2

   Toss with soy sauce.

3. 3

   Quick-pickle julienned carrots and daikon in rice vinegar.

4. 4

   Cook rice. Mix sriracha with mayo.

5. 5

   Assemble bowls: rice, tofu, pickled veggies, cucumber, sriracha mayo, cilantro.