Directions
Thursday is here so Bowl time is back 😊
Today I chose tofu and pickled veggies, almost like a classic (vegan) Banh mi, in a bowl. It was healthy, yummy and crunchy!
300 g tofu
2 tbsp soy sauce
1 tsp ginger, grated
1 tsp garlic, grated
1 tbsp lime, juice
2 tbsp sesame oil
1 Carrot, matchsticks
1 Cucumber, matchsticks
1 red onion, sliced
Daikon, matchsticks
100 ml rice vinegar
150 ml water
1 tbsp sugar
2 tsp salt
300 g bulgur, cooked as package instruction
Green vegan mayonnaise
In a bowl, whisk together soy sauce, ginger, garlic, sesame oil and lime juice and add the tofu. Toss to coat and set aside for 15-20 minutes.
Heat a non stick pan, add the tofu and marinade and cook until crispy on both sides, about 5 -7 minutes.
In a pan, add water, rice vinegar, sugar and salt and bring to boil. In a bowl or large jar, add carrots, cucumber, onion and radish, pour vinegar mixture and let stand for at least 15 minutes.
Divide the cooked bulgur between bowls, add tofu, pickled veggies and vegan mayo and serve.
Enjoy!
