The Mountain Church
Banh mi bowls with sticky tofu
2 servings
porções15 minutes
tempo ativo30 minutes
tempo totalIngredientes
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
1/2 pack rice noodles
1 cup shredded lettuce
1/2 cup thinly sliced or shredded carrots
1/2 cup thinly sliced cucumbers
1/2 cup shredded red cabbage, or picked red cabbage
1 handful cilantro, chopped
1 avocado, sliced
sesame seeds for topping
Instruções
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!
Notas
Recipe from Charley Englehart
Nutrição
Tamanho da Porção
1 bowl
Calorias
371
Gordura Total
24g
Gordura Saturada
5g
Gordura Insaturada
-
Gordura Trans
-
Colesterol
-
Sódio
-
Carboidrato Total
35g
Fibra Dietética
10g
Açúcares Totais
9g
Proteína
8g
2 servings
porções15 minutes
tempo ativo30 minutes
tempo total