Tofu Bánh Mì Bowl
Lemongrass-marinated baked tofu served over rice with quick-pickled daikon and carrots, cucumber, jalapeño, crushed peanuts, and a sriracha-lime drizzle. All the flavors of a bánh mì in bowl form.
I got obsessed with bánh mì sandwiches a couple of years ago. The combination of flavors is unlike anything else: tangy pickled vegetables, fresh herbs, spicy chili, and that savory-sweet protein all wrapped up together. But most vegetarian versions are an afterthought, just some bland tofu shoved into a baguette.
I wanted to do it right. The tofu gets a proper lemongrass and soy marinade, then gets baked until the edges are crispy and caramelized. The peanuts are crushed and scattered over the top for crunch and extra protein. Quick-pickled daikon and carrots take ten minutes and make all the difference. Without them, it's just rice and tofu. With them, it's a meal worth looking forward to.
The bowl format works better than a sandwich for me because I can load it up with more tofu and peanuts without worrying about structural integrity. Thirty grams of protein per bowl, and it feels fresh and light rather than heavy. This is my warm-weather lunch on rotation from May through September.
The Protein Upgrade
A typical vegetarian bánh mì uses a modest amount of tofu in a bread-heavy sandwich, landing around 14-16g protein. We ditched the baguette for a rice bowl format, loaded up with a full 20oz of marinated baked tofu and added a generous portion of crushed peanuts. The result is 30g protein per serving with better texture and way more flavor.
Tofu Bánh Mì Bowl
Ingredients
- 20 oz extra-firm tofu (pressed and sliced into planks) 25g protein
- 2 oz roasted peanuts (roughly crushed) 4g protein
- 2 cups jasmine rice (cooked) 2g protein
- 1 cup daikon radish (julienned)
- 1 large carrot (julienned)
- 1 small cucumber (sliced into thin rounds)
- 1 jalapeño (thinly sliced)
- ¼ cup rice vinegar (for pickling)
- 1 tbsp sugar (for pickling)
- ½ tsp salt (for pickling)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 stalk lemongrass (finely minced (tender inner part only))
- 2 cloves garlic (minced)
- 1 tbsp maple syrup or brown sugar
- 1 tbsp sriracha
- 1 tbsp lime juice
- ¼ cup fresh cilantro (chopped)
- ¼ cup fresh mint leaves
Instructions
- Quick-pickle the vegetables: Toss julienned daikon and carrot with rice vinegar, sugar, and salt in a bowl. Let sit for at least 20 minutes while you prep everything else.
- Make the marinade: Whisk together soy sauce, sesame oil, minced lemongrass, garlic, and maple syrup.
- Press the tofu between paper towels with a heavy object for at least 15 minutes. Slice into 1/2-inch planks and place in the marinade. Let sit for at least 15 minutes, flipping halfway.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the tofu planks in a single layer and pour any remaining marinade over the top.
- Bake for 25 minutes, flipping halfway, until the edges are golden brown and slightly crispy.
- Make the sriracha-lime drizzle: Mix sriracha with lime juice and a splash of water until it reaches a thin, drizzleable consistency.
- While the tofu bakes, cook rice according to package directions.
- Slice the baked tofu into strips or cubes.
- Assemble bowls: Start with a bed of rice, then arrange tofu, pickled vegetables, fresh cucumber, and jalapeño slices on top.
- Drizzle with sriracha-lime sauce, scatter crushed peanuts, and top with fresh cilantro and mint.
Boost Your Protein
- Add a cup of shelled edamame per bowl for an extra 17g protein.
- Use super-firm tofu if available for even more protein density.
- Swap rice for quinoa to add an extra 3g protein per serving.
Ingredient Substitutions
- No lemongrass? Use 1 tsp lemongrass paste or the zest of one lime.
- No daikon? Use radishes or extra carrot for the pickled vegetables.
- No peanuts? Use cashews or toasted sesame seeds.
- Swap jasmine rice for brown rice or cauliflower rice for fewer carbs.
