Crispy Tofu Banh Mi Bowl
Crunchy golden tofu, tangy quick-pickled carrots and cucumber, and a creamy spicy mayo come together with fluffy steamed rice and bright herbs for a satisfying contrast of textures and bold flavors. The combination of crisp exterior tofu, crisp pickles, and herbaceous freshness gives each bite lift and balance.
Swap in tempeh or thinly sliced roasted chicken for the protein if you prefer. For a vegan version use plant-based mayonnaise and check the sriracha for sugar or fish ingredients. To speed prep, use leftover rice or microwaveable packets; press the tofu for 10 minutes while you mix the pickling liquid and rice so everything moves efficiently.
Serve this bowl for weeknight dinners, casual meal prep, or build-your-own gatherings—laid out components make it easy for guests to customize heat and herbs. Leftovers keep well: store components separately (rice, tofu, pickles, sauce) and reassemble within 3 days for best texture.
How to Make It
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1
Cook rice according to package directions so it's ready when bowls are assembled; keep warm.
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2
Press the tofu: wrap the tofu in clean kitchen towels or paper towels and press with a heavy skillet or tofu press for 10 minutes to remove excess moisture.
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3
Make quick pickle: whisk rice vinegar, water, sugar, and 0.25 tsp salt until sugar dissolves. Place carrot and cucumber in a bowl or jar, pour pickling liquid over, and set aside to pickle while you prepare other components.
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4
Slice pressed tofu into 1.5 cm (about 1/2 inch) thick slabs. Pat dry again with paper towels, then toss gently with cornstarch and a pinch of black pepper until evenly coated.
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5
Heat neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Fry tofu in a single layer, 3–4 minutes per side, until deep golden and crisp. Transfer to a wire rack or paper towel-lined plate and keep warm.
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6
Make sauce: in a small bowl combine mayonnaise, sriracha, 1 tbsp soy sauce, and sesame oil; taste and adjust heat or salt — add more sriracha for spice or a splash more soy for saltiness.
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7
Make glaze for tofu (optional): in the same skillet, lower heat to medium, add minced garlic and grated ginger and cook 30 seconds until fragrant. Stir in remaining soy sauce (2 tbsp) and simmer 30 seconds; return tofu to skillet and spoon glaze over each piece to coat.
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8
Assemble bowls: divide rice among bowls, top with glazed crispy tofu, pickled carrots and cucumber (drain a bit of liquid first), sliced jalapeño if using, chopped cilantro and sliced green onion.
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9
Finish each bowl with a drizzle of sriracha-mayo, a squeeze of lime, and a sprinkle of sesame seeds. Serve immediately.