Banh mi bowls with sticky tofu

• servings: 2 servings
• active time: 15 minutes
• total time: 30 minutes

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

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

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!

Notes

Recipe from Charley Englehart

Nutrition

• Serving Size: 1 bowl
• Calories: 371
• Total Fat: 24g
• Saturated Fat: 5g
• Total Carbohydrate: 35g
• Dietary Fiber: 10g
• Total Sugars: 9g
• Protein: 8g