These Tofu Bahn Mi Bowls with Sriracha Aioli are fresh and flavorful with so many textures and big, bold flavors – crispy, smoky tofu, crunchy, fresh cucumber, tangy pickled carrots, and creamy, spicy sriracha aioli! I do so much meal prep I thought I should share some of my fave recipes and this is definitely one of them.
My Tofu Bahn Mi Bowls are inspired by a Bahn Mi Sandwich which is a Vietnamese specialty consisting of a baguette stuffed with pork sausage, cilantro, cucumber, pickled carrots and daikon radish, as well as pâté, jalapeño and mayo. Instead of the pork, I’m using crispy, smoky tofu and I opted for whole grain brown rice instead of the baguette.
So. Many. Options.
This bowl is highly customizable. If you can’t find daikon radish, you can definitely use regular radishes sliced thinly. Even if you don’t like radishes, I urge you to give them a try. When sliced thinly and pickled, they really are quite unique and add some really beautiful flavor. You can also add some sliced red onion to the pickled veggies, yum.
If you don’t like cilantro, just leave it out. I know fresh mint can be expensive at a regular grocery store, so I like to buy it at the asian market where it’s usually significantly cheaper. I can get a huge bunch for only a dollar. If you have a Chinese or Korean market nearby, check it out. If you’re feeling a little indulgent, add some mayo to the sriracha aioli for a bit more richness. And finally, if you’re a spice-a-holic like me, add a big handful of sliced jalapeño!
Wondering where I got those gorgeous meal prep containers? Here’s where I got them.
So how is life?
Life is so so good. I’m cooking A TON and it makes me so happy! I gave my first cooking class at Olive Tree a couple weeks ago and I made three adorable mini appetizers which I hope to post sometime soon. I also have four upcoming cooking classes, which I could not be more excited about!
My next class is at Savory Spice in Brookside on Saturday, April 28 at 1 PM where I’ll be making two more meal prep recipes including the crowd fave – Greek Buddha Bowl with Marinated Tofu “Feta” as well as some general tips on how to meal prep. If you’re interested in attending this class, email email@example.com.
Then I have two private cooking classes in May – if you’re interested in scheduling your own private cooking class, please contact me! Finally, on June 23, I’ll be teaching an Indian Curry class at Olive Tree’s new location, so be looking for details coming out on that in the next month or two. All in all, lots of exciting things to come!
I’m going back to Hanover to visit Erica again next week, and then frisbee season starts the next weekend so life is about to get super crazy again. It feels like it came up so fast. There goes all my time until next winter, not that I’m sad about it or anything. I didn’t want to sleep anyways. 😭
Fresh, healthy and delicious, this meal prep bowl features big, bold flavors including crispy, smoky tofu, quick pickled veggies, and spicy, creamy sriracha aioli!
- For the Pickled Veggies:
- 1/2 cup hot water
- 1/2 cup white vinegar
- 1 Tbsp sugar
- 1 tsp salt
- 1 carrot, julienned
- 1/2 cup daikon radish, julienned*
- For the Smoky Tofu:
- 1 15-oz pkg extra firm tofu, drained and sliced longways
- 2 Tbsp neutral oil
- 2 Tbsp soy sauce (or tamari for GF)
- 1 Tbsp maple syrup
- 1 Tbsp liquid smoke
- 1/4 tsp cayenne pepper (more to taste)
- For the Sriracha Aioli:
- 3/4 cup cashews, soaked overnight and drained**
- 3/4 cup water
- 2 Tbsp lemon juice
- 1 Tbsp sriracha (more to taste)
- 1/2 tsp salt
- To Serve:
- 4 cups cooked brown rice
- 1 bunch fresh mint, de-stemmed and chopped
- 1 bunch cilantro, chopped
- 4 cups chopped fresh spinach
- 2 cups chopped english cucumber
- 1. Combine hot water, vinegar, sugar and salt in a jar, put the lid on tightly and shake it until the salt and sugar are dissolved. Set aside and let pickle until the rest of the components are ready.
- 2. Pat the tofu slices dry and heat a large skillet on medium high heat. Add a tablespoon of oil and when hot, add as many tofu slices as will fit. Fry until golden brown and flip. When golden brown and crispy, remove from the pan and repeat with the rest of the tofu. Set aside to cool.
- 3. In a large bowl, combine the soy sauce, liquid smoke, maple syrup, and cayenne pepper. Whisk with a fork until well combined. Chop the cooled tofu into bite-size squares and add to the bowl of marinade. Toss the tofu in the marinade until well combined.
- 4. To make the sauce, add all sauce ingredients to a blender and blend until smooth.
- 5. To serve, add 1 cup of cooked brown rice, 1 cup chopped spinach, a large handful of smoky tofu, a handful each of fresh mint and cilantro, 1/4 of the pickled veggies, 1/2 cup chopped English cucumber and a 1/4 of the sriracha aioli to each bowl. For meal prep, store the sauce in a jar and keep the rice and tofu separate from the rest of the ingredients so you can warm those up and keep the rest of the ingredients cold!
*If you can't find daikon radish, normal radishes, sliced thinly, work just as well.
**If you have a high-powered blender like a Vitamix or Blendtec, you don't need to soak the cashews. If you forget to soak the cashews, do a quick soak. Pour boiling water over the cashews, let them soak for 15 minutes and drain.