Tofu Banh Mi Noodle Bowls

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often less expensive.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is a budget-friendly alternative.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is a lower-sodium option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a more affordable option.

Preheat the oven to 425°F. Line a baking sheet with aluminum foil.

Put the carrots, cucumber, radishes, and rice vinegar in a medium nonmetallic bowl. Cover and refrigerate for at least 20 minutes to 4 hours.

In a small bowl, whisk together the sauce ingredients. Cover and refrigerate.

In a separate medium bowl, whisk together the gingerroot, soy sauce, and sesame oil. Add the tofu, gently tossing to coat. Let stand for at least 10 minutes.

Prepare the noodles following the package directions.

Sprinkle the tofu with the brown rice flour, tossing to coat. Transfer to the baking sheet. Bake for 12 minutes, or until browned and crispy.

Transfer the noodles to the bowls. In order, layer as follows: the carrot mixture, tofu, and jalapeño. Spoon the sauce over all.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens