Tofu Banh Mi ramen bowl You know how I love to deconstruct recipes and turn them…
🌱Tofu Banh Mi ramen bowl🌱 You know how I love to deconstruct recipes and turn them into vegan bowls…and so here I go again😉. Am I driving you crazy yet??! Happy Thursday again friends.💚
🌱Recipe Tofu Banh Mi ramen bowl: Cut 1-14 oz package of extra-firm tofu crosswise into 1/2-inch sticks. Press and drain using paper towels to remove as much moisture as possible. Thinly slice 1/2 cucumber and 2 carrots into matchsticks. Slice 1 jalapeño. In a small bowl, mix 1/4 cup white wine vinegar, 1/4 cup rice vinegar, 2 tsp lime juice, pinch sugar, pinch salt. Add sliced veggies and let marinate in fridge while preparing tofu. Season drained tofu with salt and pepper and coat with arrowroot powder, shaking off any excess. Pan fry in skillet over medium-high heat, cooking all sides until crisp and golden, about 2-3 minutes per side. Transfer to paper towel-lined baking sheet to remove excess oil. Mix 1 tbsp sriracha + 1 tsp lime zest into 1/4 cup vegan mayonnaise. Use as sauce for tofu. Assemble bowl with tofu in sriracha lime mayonnaise, cilantro leaves, vegan ramen noodles tossed in toasted sesame oil and pickled veggies. Toss with sesame seeds. .
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