Tofu Banh Mi Salad
Eat the rainbow with some protein.
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:
- 2 cups cooked brown or black rice
- A handful of fresh cilantro
- Sesame seeds for sprinkling
Instructions
- Mix vinegar, sugar, and salt in a bowl. Toss in your veggies for pickling; refrigerate for about 30 minutes until tangy.
- Press your tofu gently with paper towels to remove excess moisture; cut into cubes.
- Fry tofu in a non-stick pan until golden crispy; whisk soy sauce, maple syrup, rice vinegar, sriracha; pour over tofu; simmer until sticky.
- Whisk tahini sauce ingredients until smooth; adjust consistency with water or tahini as needed.
- Layer rice; top with sticky tofu; arrange pickles beautifully; drizzle tahini sauce; sprinkle cilantro/sesame seeds.
Tried this recipe?Let me know how it was in the comments below.