Did you know that tofu has been around for over 2,000 years? It’s true! This humble ingredient, often referred to as “bean curd,” has been delighting taste buds in Asia long before it became a staple in vegan and vegetarian diets worldwide. 

I remember the first time I tried cooking with tofu—it was a bit of a disaster but also a revelation. Who knew this spongy block could soak up flavors like a sponge and transform into something utterly delicious? It definitely took me a few trials and errors to finally start understanding how to use it and make it taste good.

I tried this Sticky Tofu Bahn Mi Bowl at one of the restaurants before and really wanted to recreate it cause that’s what I do when I find something delicious and healthy.

I searched the net of course for some ideas but then decided to try and stick to the restaurant version as closely as possible based on my observations of the ingredients. 

The Star Players

1. Sticky Soy Tofu: Think of this as the diva of the bowl. It’s crispy, it’s saucy, and it’s not afraid to steal the show.
2. Quick Pickles: These tangy little bites just add that crunch that is a must in this dish.
3. Sesame Tahini Sauce: And of course, you’ve got to have the dressing ’cause it makes it all come together. 

Now, let’s break it down and get cooking!

Sticky Soy Tofu Bahn Mi Bowls Recipe Below.

Serves: 2 hungry humans or 3 snacky ones.

Ingredients:

For the Sticky Soy Tofu:

• 1 block (400g) extra-firm tofu, pressed and cubed
• 3 tbsp soy sauce
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp sriracha (or more if you’re feeling spicy!)

For the Quick Pickles:

• 1 carrot, julienned
• 1 cucumber, thinly sliced
• 4 radishes, thinly sliced
• 1/4 cup rice vinegar
• 1 tbsp brown or raw sugar
• 1/2 tsp salt

For the Sesame Tahini Sauce:

• 3 tbsp tahini paste
• 2 tbsp warm water to dilute the paste
• 1 tbsp lemon juice
• ¼ cup maple syrup
• 1 tsp sesame oil
• 1 small garlic clove, minced
• Salt to taste

Additional Ingredients for the Base of the Dish:

• 2 cups cooked brown or black rice
• Handful of fresh cilantro
• Sesame seeds for sprinkling

Method:

1. Mix the vinegar, sugar, and salt in a bowl. Toss in your veggies and let them hang out in the fridge. They’ll be tangy and ready in about 30 minutes.
2. Press your tofu to remove any excess moisture (gently, with paper towels). Cut into cubes and fry in a non-stick pan until golden and crispy.
3. While the tofu’s sizzling, whisk together the soy sauce, maple syrup, rice vinegar, and sriracha. Pour over the crispy tofu and let it bubble away until sticky and glorious.
4. In a bowl, whisk together all the tahini sauce ingredients. If it’s too thick, add a splash more water. Too thin? A bit more tahini. You’re the boss here!
5. Layer your rice, top with the sticky tofu, arrange your pickles like the food artist you are, drizzle with tahini sauce, and sprinkle with cilantro and sesame seeds.

Are you ready for this?! A bowl that’s bursting with flavor, texture, and enough cool factor to make your taste buds do a happy dance. It’s like a party in your mouth, and everyone’s invited!