BANH MI BOWLS WITH STICKY TOFU #Vegan #Vegetarian

These Banh mi bowls with sticky tofu are a tasty and sound vegetarian supper! They're stacked with rice noodles, veggies and tofu in a sweet and sticky Asian sauce!

These banh mi bowls with sticky tofu are an incredible and simple dish you can have prepared to go in 15 minutes. These dishes are a take-off of the conventional Vietnamese banh mi sandwich, which are loaded up with a protein, cut cucumbers, carrots, cilantro, and salted veggies.

These banh mi bowls include rice noodles rather than bread, and are stacked with additional veggie garnishes for a more beneficial kick! They're likewise totally veggie lover and sans gluten! You can don't hesitate to get inventive and utilize diverse veggie fixings you have accessible in your ice chest.

Also Try Our Recipe : EASY VEGAN FRIED RICE

INGREDIENTS
STICKY TOFU:

• 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

BOWLS:

• 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

INSTRUCTIONS

1. Lets start by preparing our sticky tofu.
2. Chop the tofu into cubes, and place in a hot pan with the oil on medium-high heat.
3. Allow to brown, approximately 3-5 minutes, and then flip the cubes to brown on each side.
4. Once each side is golden brown and crispy, turn off the heat, and toss the soy sauce, hoisin sauce, and Sriracha.
5. Cook the rice noodles according the package directions.
6. Plate your bowl with the noodles on the bottom, and top tofu, lettuce, carrots, cucumber, red cabbage, cilantro, avocado, and sesame seeds.
7. Top with extra soy sauce and hoisin sauce.
8. Enjoy!

For more detail : bit.ly/2DsuR3l

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