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Vegan Banh Mi Bowls with Spicy Peanut Sauce

Description

A deconstructed Banh Mi in a bowl, featuring marinated and baked tofu, pickled vegetables, fresh herbs, and a spicy peanut sauce.

Cuisine: Vietnamese
Servings: 4

Ingredients

  • 1 block (400 g) extra-firm tofu, pressed and cubed
  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon sesame oil
  • 1/2 cucumber, julienned
  • 1 carrot, julienned
  • 1/4 cup rice vinegar
  • 1 tablespoon sugar
  • 2 cups cooked brown rice
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped mint
  • 1/4 cup chopped basil
  • 1/4 cup chopped peanuts

Spicy Peanut Sauce

  • 1/4 cup peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon maple syrup
  • 1 teaspoon sriracha or chili garlic sauce
  • 1/4 cup water

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Whisk together soy sauce, rice vinegar, maple syrup, and sesame oil. Marinate tofu cubes for at least 30 minutes.
  3. Spread marinated tofu on a baking sheet and bake for 20-25 minutes, or until golden brown.
  4. In a separate bowl, combine julienned cucumber and carrot with rice vinegar and sugar. Let sit for 15 minutes.
  5. In a small bowl, whisk together spicy peanut sauce ingredients until smooth.
  6. Divide rice among four bowls. Top with baked tofu, pickled vegetables, cilantro, mint, basil, and peanuts.
  7. Drizzle with spicy peanut sauce and serve.

Suggested Drinks

Bia Saigon: A Vietnamese lager with a light and refreshing flavor that complements the complex flavors of the Banh Mi bowl.

Riesling: The fruity and floral notes of Riesling balance the savory and spicy flavors of the dish.

Non-Alcoholic Option

Trà Đá (Vietnamese Iced Coffee): A strong and sweet coffee served over ice is a classic Vietnamese beverage that provides a refreshing contrast to the bold flavors of the Banh Mi bowl.