Tofu Banh Mi Bowls with Quick Pickles

• Vegan
• Gluten free

• Produce

  • 1 Avocado
  • 1 Carrot, small
  • 1 small bunch Cilantro, fresh
  • 1 Cucumber, small
  • 2 cloves Garlic
  • 1 Jalapeno, small
  • 1 Radish, small
  • 2 Scallions

• Refrigerated

  • 1 package Tofu, extra firm

• Condiments

  • 1/4 cup Lime juice, fresh
  • 1/4 cup Soy sauce, reduced sodium
  • 1/4 cup Vegan mayo, Spicy

• Pasta & Grains

  • 2 cups Rice or quinoa, Cooked

• Baking & Spices

  • 1 tbsp Cane sugar, organic
  • 1 tsp Sea salt, fine

• Oils & Vinegars

  • 2 tbsp Peanut oil
  • 1/2 cup White vinegar

• Liquids

  • 1/2 cup Water

Found on picklesnhoney.com

Description

Ingredients

• 1 small radish, sliced into thin rounds
• 1 small carrot, julienned
• 1 small cucumber, julienned
• 1 small jalapeño, sliced into thin rounds (adjust to your spiciness preference, remove the seeds to reduce the heat)
• ½ cup white vinegar
• ½ cup water
• 1 tablespoon organic cane sugar
• 1 teaspoon fine sea salt
• ¼ cup reduced sodium soy sauce
• ¼ cup fresh lime juice
• 2 tablespoons peanut oil, plus extra for greasing the pan
• 2 cloves garlic, minced
• 1 package (16 ounces) extra firm tofu, pressed then cubed
• 2 cups cooked rice or quinoa
• 1 avocado, sliced
• 2 scallions, sliced
• 1 small bunch fresh cilantro, chopped
• ¼ cup spicy vegan mayo (mix mayo with sriracha to taste)

Directions

• Make the pickles: Add all of the pickle ingredients to a medium jar, close the lid tightly, and shake to combine. If the vegetables arent completely submerged in the vinegar, add just enough water to cover them. Refrigerate for 1 hour.
• Prepare the tofu: In a shallow dish, combine the soy sauce, lime juice, peanut oil, and garlic. Add the tofu to the marinade, tossing to coat all sides. Cover and refrigerate for 30 minutes. Heat a non-stick skillet over medium heat. Once the pan is hot, add a small pour of peanut oil and cook the tofu, giving each piece a little space on all sides to brown. Cook the tofu for 2-4 minutes on each side, until browned and slightly crispy. Remove the pan from the heat.
• Assemble the bowls: Add a serving of rice or quinoa to each bowl, then layer on the tofu, pickled vegetables, avocado, scallions, cilantro, and drizzle with spicy mayo.