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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