Vibrant plant-based Vietnamese bowl with crispy tofu, pickled vegetables, jasmine rice, and spicy sriracha mayo.
# What You'll Need:
→ Tofu
01 - 14 oz firm tofu, pressed and cut into ¾-inch cubes
02 - 2 tablespoons cornstarch
03 - 2 tablespoons soy sauce
04 - 1 tablespoon sesame oil
05 - 1 tablespoon vegetable oil
→ Pickled Vegetables
06 - 1 medium carrot, julienned
07 - 1 small daikon radish, julienned
08 - ½ cucumber, thinly sliced
09 - ½ cup rice vinegar
10 - 1 tablespoon sugar
11 - ½ teaspoon salt
→ Rice
12 - 2 cups cooked jasmine rice
→ Sriracha Mayo
13 - ¼ cup vegan mayonnaise
14 - 1 to 2 tablespoons sriracha
15 - 1 teaspoon lime juice
→ Garnishes
16 - ½ cup fresh cilantro leaves
17 - 1 jalapeño, thinly sliced
18 - 3 scallions, sliced
19 - 1 tablespoon toasted sesame seeds
20 - Lime wedges for serving
# Method:
01 - In a bowl, whisk together rice vinegar, sugar, and salt until dissolved. Add carrot, daikon, and cucumber. Toss to coat and set aside to pickle, stirring occasionally.
02 - Pat tofu cubes dry with paper towels. In a large bowl, toss tofu with soy sauce, then sprinkle with cornstarch and toss to coat evenly.
03 - Heat sesame oil and vegetable oil in a large non-stick skillet over medium-high heat. Add tofu in a single layer. Cook, turning occasionally, until golden and crispy on all sides, approximately 10 to 12 minutes. Remove from heat.
04 - Prepare rice according to package instructions if not already cooked.
05 - Mix vegan mayonnaise, sriracha, and lime juice in a small bowl until well combined.
06 - Divide cooked rice among four bowls. Top each bowl with drained pickled vegetables, crispy tofu, cilantro, jalapeño, scallions, and sesame seeds. Drizzle with sriracha mayo. Serve with lime wedges.
