Crispy Tofu Lemongrass Bowl Recipes
BáNH Mì BOWL WITH CRISPY TOFU RECIPE BY TASTY
Here's what you need: extra firm tofu, salt, pepper, low sodium soy sauce, rice wine vinegar, sesame oil, garlic, ginger, large cucumber, small carrots, brown rice, fresh cilantro, green onion, red cabbage, radish, fresh mint, jalapeño
Provided by Kahnita Wilkerson
Categories Lunch
Yield 2 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 375˚F (190˚C).
- Wrap tofu in an absorbent towel. Set cast-iron skillet or other heavy object on top for 15-20 minutes to remove extra moisture.
- Unwrap tofu and cut into small cubes. Transfer to a baking sheet and season with a pinch of salt and pepper.
- Bake for about 20 minutes, or until the tofu is firm to the touch and golden brown.
- In a medium bowl, add soy sauce, vinegar, sesame oil, garlic, and ginger. Stir to combine.
- Spiralize the cucumber and carrots into a large bowl.
- Transfer veggies to a bowl and assemble with tofu, brown rice, cilantro, green onions, red cabbage, radishes, mint, jalapeños, and sauce.
- Enjoy!
Nutrition Facts : Calories 337 calories, Carbohydrate 31 grams, Fat 14 grams, Fiber 6 grams, Protein 29 grams, Sugar 19 grams
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