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Banh Mi Inspired Buddha Bowl with Creamy Sriracha

Our lip-smacking, vegan-inspired version deconstructs the Bánh Mì retaining the pickled vegetables and mayonnaise-based spread, while trading crispy tofu for pork/sausage and noodles for the baguette.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Vietnamese
Calories: 872
Ingredients Method Notes

Ingredients
  

Tofu + Marinade
  • 14 oz extra firm tofu drained, cut into 1” cubes
  • 2 tsp garlic minced
  • 2 tbsp tamari
  • 2 tbsp maple syrup Grade A
  • 3 tbsp olive oil extra virgin
For Pickling
  • 1 ½ c rice wine vinegar or apple cider vinegar
  • 1 ½ c water
  • ¾ c raw sugar or agave or maple syrup
  • 2 tsp salt divided
  • 1 ½ c carrots shredded
  • 2 bunches radishes thinly sliced (approx 1 ½ cups)
For Bowl
  • 8 oz rice noodles
  • 1 medium cucumber thinly sliced into ribbons (approx 2 cups)
For Sauce
  • ¾ c mayonaise vegan
  • 2 tbsp water
  • 1 tbsp rice wine vinegar
  • 2 tbsp sriracha
  • ½ tsp salt
Garnish
  • cilantro
  • fresh mint
  • lime wedges
  • jalapeno pepper sliced; seeds removed

Method
 

  1. Pickle the Veggies. Add vinegar, water, sugar, and salt to a saucepan over medium heat to create the brine. Bring to a boil to dissolve the sugar and salt. Place ¾ c each carrots and radishes into two 16 oz mason jars and top it with red pepper flakes. Add the brine to the vegetables and make sure they are fully submerged. Seal the container and shake to combine. Let it sit in the fridge for at least an hour.
  2. Marinate the Tofu. Drain tofu and wrap in a dishtowel. Place a weighted object on top to press excess liquid from the tofu. Cut the tofu into 1 inch cubes, pat dry with a paper towel and place in a medium bowl. Measure soy sauce, maple syrup and soy sauce into the bowl with tofu; gently stir to coat. Leave in the fridge to marinate for 30 minutes to an hour.
  3. Prepare the Noodles. Cook the rice noodles according to package instructions.
  4. Cook the Tofu. Preheat the oven to 385’F. Place the marinated tofu on a baking sheet lined with parchment paper. Bake for about 25 minutes and make sure to flip them halfway through to cook both sides evenly.
  5. Assemble the Bowl. Add a layer of noodles to a bowl. Layer in sriracha tofu, cucumbers, red cabbage, and pickled veggies. Top with cilantro or mint leaves and drizzle with creamy Sriracha sauce. Optional garnish with jalapeno peppers. Serve with lime wedges on the side for squeezing over top. Squeeze the lime wedge for a brighter taste!

Notes

Optional toppings - bok choy, thai basil, bean sprouts, pickled daikon, cauliflower, and beetroots.  
1 serving = 
6 oz tofu
1 c. red cabbage
½ c. pickled carrots/radishes
1 c. sliced cucumber
1 c. rice noodles