This recipe is so versatile! Make it for a meal prep to eat all week long or as a weeknight dinner. It‘s plant-based, gluten free, and delicious. This recipe will make you understand how tofu can taste so yummy!
Can I Meal-Prep It?
Absolutely! This recipe will make four bowls, so if you’re prepping for just yourself, this may be enough or you could make another 1/2 portion. If you’re prepping this for more than just yourself, you may want to double the recipe depending on how many you are cooking for.
What Equipment Do I Need?
You will need a pot to make the gluten free white rice in and a large pan to fry the tofu in. Additionally, you will need a blender or food processor to create the spicy mayo sauce. Lastly, you will want to have a cutting board and good chopping knife to slice the cucumbers and radishes.
Can I Pickle the Veggies?
Definitely! I pickled just the radishes when I made these bowls as I didn’t want the pickling flavor to be too overwhelming in the dish. If you want to pickle your radishes or any of the other ingredients, all I did for a quick pickle was add the radish slices to a bowl and poured white wine vinegar over them. I then let them sit that way while I was cooking the rest of the meal.
Ingredients
For the Bowl
- Gluten Free White Rice
- White Onion
- Cucumber
- Radishes
- Shredded Carrots
- Cilantro Leaves
Sticky Tofu
- Firm Tofu
- Corn Starch
- Low Sodium Gluten Free Tamari
- Minced Garlic
- Maple Syrup
- Sesame Oil
- Extra Virgin Olive Oil – Just for cooking purposes.
Spicy Mayo Sauce
- Whole Unsalted Cashews – Make sure to buy whole cashews instead of pieces. The pieces don’t blend as well and usually don’t provide as smooth of a sauce.
- Extra Virgin Olive Oil
- White Wine Vinegar
- Lemon Juice
- Dijon Mustard
- Water – You may want to add more than what is called for in the recipe if you’d prefer a thinner sauce. It’s totally up to your preferences!
- Sriracha
Substitutions
- Veggies – As I mentioned, you are welcome to pickle any of the veggies. I wouldn’t pickle any more than two as it could overwhelm the flavors in the dish. Additionally, if there are other veggies you’d like to add or swap out in this recipe, go for it!
- Gluten Free White Rice – If you’d prefer a different type of rice, this is an easy swap to make. I just felt that white rice lends itself better to this dish.
- Low Sodium Gluten Free Tamari – You can always swap this out for coconut aminos. Just keep in mind that aminos are less salty than tamari.
- Minced Garlic – Feel free to switch this out for garlic cloves or garlic powder.
- Maple Syrup – Honey or agave nectar are also options.
- Sriracha – I think sriracha is the best spicy sauce for this mayo. However, if there is a different hot sauce you’d prefer, feel free to try it out!
Sticky Tofu Bahn Mi Bowls
Ingredients
For the Bowl
- 5 cups cooked gluten free white rice
- 3/4 white onion
- 1 large cucumber
- 4 radishes
- 1 cup shredded carrots
- cilantro leaves for garnish
Sticky Tofu
- 28 oz firm tofu (make sure it‘s gluten free!)
- 2 tbsp corn starch
- 1/4 cup low sodium gluten free tamari
- 1 tsp minced garlic
- 2 tbsp maple syrup
- 1 tbsp sesame oil
- extra virgin olive oil for cooking
Spicy Mayo Sauce
- 1 cup whole unsalted cashews
- 1/4 cup extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- 1/4 cup water (can always add more if you‘d like a thinner sauce)
- 1/4 cup sriracha
Instructions
- Drain and press your tofu. If you‘re unsure how to press tofu, check out this blog post.
- While the tofu is pressing, prepare your tofu sauce by combining tamari, maple syrup, garlic, and sesame oil in a small mixing bowl. Stir.
- When the tofu is done pressing, coat in corn starch. Add extra virgin olive oil to a fry pan and set to medium heat. Add the tofu and cover.
- Sauté tofu until all sides have browned. Add the tofu sauce to the pan. Cook until sauce has been absorbed by the tofu and corn starch. Turn off burner and set aside.
- Thinly slice your radishes and cucumber. Finely dice the white onion.
- Make your spicy mayo sauce by combining all ingredients in a blender or food processor and blending until smooth.
- For one bowl: 1 1/4 cup white rice, handful of radish and cucumber slices, small handful of diced white onion, 1/4 cup shredded carrots, 1 cup sticky tofu, garnish with cilantro leaves, top with spicy mayo sauce. Enjoy!
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