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Tofu Bahn Mi Bowl

Tofu Bahn Mi Bowl
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Renée Comet.
Summary
Bahn Mi is a Vietnamese sandwich served on a French Baguette. It’s typically filled with pork, pickled vegetables, cilantro, and peppers. In this low carb, vegetarian version, we use tofu instead of pork, ditch the baguette, and toss everything together in a bowl. The result is a colorful, low carb meal packed with a variety of flavors and textures.
  • Prep time
    30 min
  • Cook time
    15 min
  • Servings
    2 Servings
  • Serving size
    1 bowl
Cooking for 1 or 2 Dinner Lunch Main Dish Vegetarian High in Fiber Lower Carb Asian
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    1 bowl
  • Amount per serving Calories 360

  • Total Fat 27g
    • Saturated Fat 3.5g
    • Trans Fat 0g
  • Cholesterol 5mg
  • Sodium 740mg
  • Total Carbohydrate 18g
    • Dietary Fiber 5g
    • Total Sugars 7g
    • Added Sugars 0g
  • Protein 17g
  • Potassium 760mg
  • Phosphorus 275mg

Choices/Exchanges: 1/2 Carbohydrate, 2 Nonstarchy vegetable, 2 Medium-fat meat, 3 Fat

Cooking for 1 or 2 Dinner Lunch Main Dish Vegetarian High in Fiber Lower Carb Asian
Ingredients

Ingredients

  • shredded carrot
    1/2 cup
  • grated daikon radish (or regular red radish)
    1/2 cup
  • jalapeño pepper (thinly sliced)
    1
  • rice vinegar (divided use)
    1/2 cup plus 1/2 tbsp
  • water
    1/2 cup
  • salt
    1 tsp
  • extra firm tofu
    8 oz
  • lime juice (divided use)
    2 tbsp plus 2 tsp
  • reduced sodium tamari (divided use)
    2 tbsp plus 1 tsp
  • sriracha
    2 tsp
  • mayonnaise
    2 tbsp
  • sesame oil
    1 tsp
  • garlic powder
    1/4 tsp
  • black pepper
    1/4 tsp
  • shredded red cabbage
    1 cup
  • shredded Napa cabbage
    1 cup
  • thinly sliced cucumber
    1 cup
  • chopped fresh cilantro
    1/4 cup
  • chopped fresh basil
    1/4 cup
  • chopped unsalted peanuts
    2 tbsp

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Directions

Directions

  1. Prepare the pickled vegetables: Add the carrot, radish, jalapeno, 1/2 cup of the vinegar, water and salt to a small bowl. Cover and put in the fridge for 20 minutes.

  2. Drain the tofu: Line a plate with a clean dish towel or 4 layers of paper towels. Set the tofu on top of the towel(s) and fold the rest of the towel(s) on top of the tofu to cover. Put another plate on top of those towels and place something heavy on the top of the stack. Let sit for at least a few minutes to remove some of the water from the tofu.

  3. Marinate the tofu: After it has drained, cut the tofu into 8 slices and add to a medium bowl. Add the lime juice, 2 tbsp of the tamari and sriracha. Cover and let marinate for 10 minutes.

  4. Prepare the dressing: in small bowl, whisk together the mayonnaise, remaining 1/2 tbsp rice vinegar, remaining 2 tsp lime juice, remaining 1 tsp tamari, sesame oil, garlic powder, and pepper.

  5. Cook the tofu: Heat the avocado oil in a medium skillet over medium-high heat. Drain the tofu and discard the excess marinade. Add the tofu slices to the skillet in a single layer (cook in batches if needed). Cook for 6 minutes per side or until golden.

  6. Prepare the bowls: Divide the cabbages between two large bowls. Top each with half the cucumber slices and 4 slices tofu. Drain the pickled carrot and radish, and top each bowl with half the pickled vegetables. Drizzle half the dressing over each bowl, then garnish each with cilantro, basil, and peanuts.

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