Bowl version of Vietnamese Banh Mi Sandwich! Coz sometimes you want all the things except the bread!!
If you are Vietnamese, the title probably may seem daft, and makes absolutely no sense(sorry about that) because Banh Mi actually means "bread", but hopefully you get the idea, it's more about flavors here.
I used rice noodles, marinated tofu, glazed mushrooms, homemade pickled carrots, daikon and cucumber and jalapeños for the heat, homemade Banh Mi sauce(the best sauce, trust me), shredded purple cabbage, and some toasted cashews.
🍽 S E R V I N G S
2 servings
⏰ T I M E
prep time - 20 minutes
cooking time - 30 minutes
total time - 50 minutes
INGREDIENTS:
FOR THE PICKLE
1 medium sized carrot, peeled & ribbons
1/2 cup daikon radish, peeled & ribbons
2 english cucumbers, ribbons
1 jalapeño, thinly sliced
1 cup warm water
1/4 cup white vinegar
1/4 cup rice vinegar
2 tbsp sugar
2 tsp salt
Juice of half lemon
FOR THE TOFU MARINADE
1 block extra firm tofu, drained & pressed
4 tbsp sesame oil
3 tbsp tamari
2 tbsp nutritional yeast, optional
1 tbsp maple syrup
1 tsp garlic powder
1 tsp onion powder
Sat & pepper to taste
FOR THE GLAZED MUSHROOM
1 tbsp sesame oil
2-3 cloves garlic, minced
1 cup white mushrooms, washed & thick sliced
2 sprig fresh herb oregano, optional
1 tsp onion powder
1 tbsp tamari
Salt & pepper to taste
FOR THE BANH MI SAUCE
1/2 cup vegan mayonnaise
1/4 cup sriracha
1/4 cup maple syrup
4 tbsp tamari
4 tbsp lemon juice
Salt & pepper to season
FOR THE BOWL
1/2 cup cooked rice noodle
1/2 cup purple cabbage, shredded
1/4 cup toasted cashews
1/4 cup fresh cilantro leaves
2 tbsp everything bagel seasoning, optional
WORKING THE MAGIC:
FOR THE PICKLE (make ahead)
Pack the carrot, daikon, cucumber and jalapeño in a mason jar.
Mix water, white vinegar, rice vinegar, sugar, salt and lemon in a measuring cup and pour over the veggies until the jar is filled to the top.
Let the veggies pickle for at least 30 minutes, or store in the fridge for up-to a week.
FOR TOFU MARINADE
Prepare marinade by mixing sesame oil, tamari, nutritional yeast, maple syrup, garlic powder, onion powder, salt, and pepper.
Slice the pressed tofu into 1 inch cubes. Add the cubes to the baking pan with the marinade. Swirl the marinade around so that it touches all of the tofu. The tofu will not be fully covered.
Marinate for at least 15 minutes and before baking. After 15 minutes bake at 375F for 20 minutes.
FOR THE GLAZED MUSHROOM
Heat oil in skillet over medium heat; add the mushrooms, onion powder, fresh sprig of herb, if using.
Cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. ]
Stir in the garlic; continue to cook and stir for 1 minute.
Pour in the tamari; cook the mushrooms in the sauce until the liquid has evaporated, about 4-5 minutes.
FOR THE BANH MI SAUCE (make ahead)
In a small bowl combine the vegan mayonnaise, sriracha, maple syrup, tamari and lemon juice and season with salt and pepper.
Set aside, or make ahead and refrigerate.
ASSEMBLE THE BOWLS
Divide cooked rice noodle evenly between bowls, then divide the glazed mushrooms and marinated tofu evenly.
Top with pickled carrots, daikon, cucumber, jalapeños, cilantro and purple cabbage, a drizzle of Banh Mi sauce and some toasted cashews.
Sprinkle with everything bagel seasoning if you fancy.
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