Whenever I’m in a mood where I can’t figure out what to eat, I always end up leaning towards Asian cuisine.
I find it’s something I can always whip up in a short amount of time, with little preparation, and usually, with ingredients I already have lying around in my fridge. (getting rid of leftover? yes please!)
These banh mi bowls with sticky tofu are a great and easy dish you can have ready to go in 15 minutes. These bowls are a take-off of the traditional Vietnamese banh mi sandwich, which are filled with a protein, sliced cucumbers, carrots, cilantro, and pickled veggies.
These banh mi bowls feature rice noodles instead of bread, and are loaded with extra veggie toppings for a healthier kick! They’re also completely vegan and gluten-free! You can feel free to get creative and use different veggie toppings you have available in your fridge.
These banh mi bowls with sticky tofu are:
- vegan
- gluten-free
- easy to make
You can also prepare this tofu and enjoy it in a traditional banh mi sandwich to take on the go! Simply prepare the tofu and veggies and add them into your favourite bread or bun.
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Enjoy all the flavours in a Banh mi sandwich in a bowl! Vegan & gluten-free!
Ingredients
Sticky tofu:
- 1 pack tofu
- 2 tbsp avocado oil (or other high heating oil)
- 1 tbsp soy sauce (regular or gluten-free)
- 2 tbsp hoisin sauce (regular or gluten-free)
- 1 tsp Sriracha
Bowls:
- 1/2 pack rice noodles
- 1 cup shredded lettuce
- 1/2 cup thinly sliced or shredded carrots
- 1/2 cup thinly sliced cucumbers
- 1/2 cup shredded red cabbage, or picked red cabbage
- 1 handful cilantro, chopped
- 1 avocado, sliced
- sesame seeds for topping
Instructions
- Lets start by preparing our sticky tofu.
- Chop the tofu into cubes, and place in a hot pan with the oil on medium-high heat.
- Allow to brown, approximately 3-5 minutes, and then flip the cubes to brown on each side.
- Once each side is golden brown and crispy, turn off the heat, and toss the soy sauce, hoisin sauce, and Sriracha.
- Cook the rice noodles according the package directions.
- Plate your bowl with the noodles on the bottom, and top tofu, lettuce, carrots, cucumber, red cabbage, cilantro, avocado, and sesame seeds.
- Top with extra soy sauce and hoisin sauce.
- Enjoy!
Nutrition
- Serving Size: 1 bowl
- Calories: 371
- Sugar: 9g
- Fat: 24g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 8g
Keywords: healthy vietnamese food, banh mi bowl recipe, vegan bahn mi, vegan vietnamese recipe
Need more bowls in your life? I’ve got you covered! Here are 6 more amazing buddha bowl recipes!
1. Dragon bowls
2. Nourishing buddha bowl with maple roasted chickpeas
3. Turkish lentil kofte bowls
4. Chipotle style burrito bowls
5. Nourishing vegan breakfast bowl with tempeh bacon
6. Vegan poke bowls
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So, I didn’t eat the whole ting YET, but I made the tofu… and I added fresh ginger (with a garlic press) to the sauce. It’s SO GOOD!!! I also made extra sauce so I could pour over the bowl. So excited to eat the WHOLE BOWL! Thanks for this recipe! I am always looking for healthy, plant based, meals.
Hi Laura, so happy to hear you liked it! The tofu is one of my favourites!
This sticky tofu sounds phenomenal! Can’t wait to try it out. Love your recipes, Jess!
Thanks so much Nisha!!
Looks yummy but I don’t think hoisin sauce is wheat/gluten free
Hi Sharon, you can actually purchase gluten-free hoisin sauce at your local supermarket!
good to know — the stuff in my cupboard is not
I totally have to try out this tofu–thank you for making a delicious and creative Vietnamese recipe! I am so blown away by this idea!
I hope you like it Cassie!