Banh mi bowls with sticky tofu
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rice noodle bowls with sticky glazed tofu, fresh vegetables, and aromatic herbs like cilantro. All the flavors of banh mi sandwich in a lighter bowl format that's vegan and naturally gluten-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 pack tofu
- 2 tbsp avocado oil (or other high heating oil)
- 1 tbsp soy sauce (regular or gluten-free)
- 2 tbsp hoisin sauce (regular or gluten-free)
- 1 tsp Sriracha
- 1/2 pack rice noodles
- 1 cup shredded lettuce
- 1/2 cup thinly sliced or shredded carrots
- 1/2 cup thinly sliced cucumbers
- 1/2 cup shredded red cabbage, or picked red cabbage
- 1 handful cilantro, chopped
- 1 avocado, sliced
- sesame seeds for topping
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 915mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1154mg
- Calcium
- 914mg
- Iron
- 15mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 915MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.