Tofu Banh Mi Bowls

Ingredients

• 16 oz extra-firm tofu
• ½ cup rice vinegar
• ½ cup water
• 2 tbsp granulated sugar
• ½ tsp salt
• 2 carrots
• 1 cucumber
• 4 radishes (optional)
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 4 cups cooked rice
• ½ cup vegan mayonnaise
• 2 tbsp sriracha
• 1 tbsp lime juice
• ¼ cup fresh cilantro (optional)
• 1 jalapeño (optional)

Steps

1. Press the tofu to remove excess water, then cut into 1/2-inch cubes.
2. Prepare the quick pickles: In a medium bowl, whisk together rice vinegar, water, sugar, and salt until dissolved. Thinly slice carrots and cucumber (and radishes if using) into matchsticks or rounds. Add vegetables to the pickling liquid and set aside for at least 15 minutes.
3. In a separate bowl, toss the pressed tofu cubes with soy sauce, sesame oil, and cornstarch until evenly coated.
4. Heat vegetable oil in a large non-stick skillet over medium-high heat. Add tofu in a single layer and cook for 5-7 minutes, flipping occasionally, until golden brown and crispy on all sides. Remove from heat.
5. While tofu cooks, prepare the sriracha mayo: In a small bowl, combine vegan mayonnaise, sriracha, and lime juice. Stir until smooth.
6. Assemble the bowls: Divide cooked rice among four bowls. Top with crispy tofu, pickled vegetables (drained), and a generous drizzle of sriracha mayo.
7. Garnish with fresh cilantro and thinly sliced jalapeño, if desired, and serve immediately.