Banh mi bowls with sticky tofu

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 1/2 cup Carrots
  • 1 handful Cilantro
  • 1/2 cup Cucumbers
  • 1 cup Lettuce
  • 1/2 cup Red cabbage

• Refrigerated

  • 1 pack Tofu

• Condiments

  • 2 tbsp Hoisin sauce, regular or gluten-free
  • 1 tbsp Soy sauce, regular or gluten-free
  • 1 tsp Sriracha

• Pasta & Grains

  • 1/2 pack Rice noodles

• Baking & Spices

  • 2 tbsp Avocado oil
  • 1 Sesame seeds

Found on choosingchia.com

Description

Ingredients

• 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
• ½ pack rice noodles
• 1 cup shredded lettuce
• ½ cup thinly sliced or shredded carrots
• ½ cup thinly sliced cucumbers
• ½ cup shredded red cabbage, or picked red cabbage
• 1 handful cilantro, chopped
• 1 avocado, sliced
• sesame seeds for topping

Directions

• 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!