Vietnamese Lemongrass Tofu Banh Mi Bowl with Pickled Vegetables
Lemongrass tofu cubes marinated in soy and sesame, served with rice and quick vinegar-sugar pickled vegetables.
- 400 g firm tofu
- 180 g jasmine rice
- 2 whole lemongrass stalks
- 1 large carrot
- 1 whole cucumber
- 6 whole radishes
- 60 ml rice vinegar
- 2 tbsp caster sugar
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 3 tbsp vegetable oil
- 30 g fresh coriander
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Add to a shopping listHow the shopping list works →- Step 1
Cook jasmine rice according to package instructions. Set aside.
- Step 2
Press tofu between kitchen towels for 10 minutes, then cut into 2cm cubes.
- Step 3
Finely mince lemongrass (white parts only). Mix with soy sauce and 1 tbsp sesame oil.
- Step 4
Marinate tofu in lemongrass mixture for 15 minutes.
- Step 5
Meanwhile, julienne carrot and radishes. Slice cucumber into ribbons with vegetable peeler.
- Step 6
Mix rice vinegar, sugar, and pinch of salt until dissolved. Toss with prepared vegetables.
- Step 7
Heat vegetable oil in large pan over medium-high heat. Fry tofu 3-4 minutes each side until golden.
- Step 8
Add any remaining marinade to pan and cook 1 minute until sticky.
- Step 9
Divide rice between bowls. Top with lemongrass tofu and pickled vegetables.
- Step 10
Garnish with fresh coriander and serve immediately.
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