These Banh mi bowls with sticky tofu are a delicious and healthy vegan meal! They’re loaded with rice noodles, veggies and tofu in a sweet and sticky Asian sauce!
banh mi bowls with sticky tofu

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.

banh mi bowls with sticky tofu

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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Banh mi bowls with sticky tofu

  • Author: Jess
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 2 bowls 1x
  • Category: Dinner
  • Method: Cook
  • Cuisine: Vietnamese


Enjoy all the flavours in a Banh mi sandwich in a bowl! Vegan & gluten-free!



Sticky tofu:


  • 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


  1. Lets start by preparing our sticky tofu.
  2. Chop the tofu into cubes, and place in a hot pan with the oil on medium-high heat.
  3. Allow to brown, approximately 3-5 minutes, and then flip the cubes to brown on each side.
  4. Once each side is golden brown and crispy, turn off the heat, and toss the soy sauce, hoisin sauce, and Sriracha.
  5. Cook the rice noodles according the package directions.
  6. Plate your bowl with the noodles on the bottom, and top tofu, lettuce, carrots, cucumber, red cabbage, cilantro, avocado, and sesame seeds.
  7. Top with extra soy sauce and hoisin sauce.
  8. Enjoy!


  • 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!

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5. Nourishing vegan breakfast bowl with tempeh bacon

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6. Vegan poke bowls

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