Vietnamese Banh Mi Salad Bowl with Crispy Tofu
Vietnamese salad bowl with crispy fried tofu, jasmine rice, matchstick veg, quick pickle, herbs and rice vinegar dressing.
- 300 g firm tofu
- 150 g jasmine rice
- 2 medium carrot
- 200 g daikon radish
- 1 large cucumber
- 30 g fresh coriander
- 20 g fresh mint
- 60 ml rice vinegar
- 3 tbsp fish sauce
- 2 tbsp caster sugar
- 2 medium lime
- 3 tbsp vegetable oil
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook jasmine rice according to package instructions. Set aside to cool slightly.
- Step 2
Press tofu between paper towels for 10 minutes, then cut into 2cm cubes.
- Step 3
Julienne carrots and daikon into thin matchsticks. Slice cucumber into thin rounds.
- Step 4
Make quick pickle by mixing carrots and daikon with 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt. Let sit for 15 minutes.
- Step 5
Mix remaining rice vinegar with fish sauce, remaining sugar, and juice of 2 limes to make dressing.
- Step 6
Heat vegetable oil in a large pan over medium-high heat. Fry tofu cubes for 8-10 minutes, turning frequently until golden and crispy on all sides.
- Step 7
Roughly chop coriander and mint leaves.
- Step 8
Drain the pickled vegetables, reserving 2 tbsp of the pickling liquid.
- Step 9
Mix the reserved pickling liquid into the lime dressing.
- Step 10
Divide rice between 3 bowls, top with crispy tofu, pickled vegetables, cucumber, and fresh herbs.
- Step 11
Drizzle generously with the lime dressing and serve immediately.
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