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Vietnamese Bahn Mi Bowls (Vegan+GF)

These bowls are inspired by a classic Vietnamese favorite and are perfect for lunches to go or meal prep dinners.

Prep Time 15 minutes
Cook Time 30 minutes
Pickling Time 4 hours
Servings 4 servings

Ingredients

Pickled Veggies:

  • 1 cup carrots, julienned
  • 1 large cucumber, seeded and julienned
  • 1 cup radishes, thinly sliced
  • 1 cup shredded red cabbage
  • 2 teaspoons salt
  • 1/4 cup sugar
  • 1 cup water
  • 1 cup rice wine vinegar

Tahini Mayo:

  • 1/4 cup tahini
  • 1/4 cup water
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon sriracha
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt

Marinated Tofu:

  • 1 16 ounce block extra firm tofu, cubed
  • 1 teaspoon ginger, finely minced
  • 1 teaspoon fresh garlic, minced
  • 1/4 cup soy sauce (use coconut aminos or tamari if gf)
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons maple syrup
  • 1 teaspoon chili flakes
  • 2 tablespoons corn starch

Bowls:

  • 4 cups cooked white or brown rice
  • 1 cup fresh cilantro, finely chopped
  • 2 Serrano peppers, thinly sliced (optional)
  • 1 tablespoon black or white sesame seeds

Instructions

Pickled Veggies:

  1. Stir together the water, vinegar, sugar, and salt in a medium bowl. Add all the veggies and stir to coat. Store in an airtight container for at least 4 hours before servings.

Tahini Mayo:

  1. Stir together the ingredients for the tahini mayo. It might seem thin at first but as you stir it will begin to thicken. Set aside until ready to make up the bowls.

Marinated Tofu:

  1. Whisk together the ingredients for the marinade and toss the tofu to coat. Set aside to marinade for at least 20 minutes. Heat a non-stick skillet over medium-mow heat. Add the tofu and cook for 10 - 15 minutes, turning to brown all sides.

Bowls:

  1. To make the bowls warm your rice (or serve cold if you prefer) and scoop desired amounts into bowls along with the pickled veggies, fresh cilantro, and tofu. Drizzle tahini mayo over bowls as desired or serve along side. Sprinkle with sesame seeds and enjoy.

Recipe Notes

The pickled veggies can be made as little as 4 hours before you finish this recipe but I highly recommend trying to give them at least 24 hours for the best results.