While not at all authentic, this version of tofu banh mi is served in a bowl with pickled daikon radishes and carrots and is totally vegetarian.
Meals in a bowl are the best kind of meal. Right up there with meals in bread.
Banh mis have been one of my favorite sandwiches since I lived in Atlanta for my dietetic internship. Lee’s Bakery, where they make some of the best banh mi’s in the US for only $4, was just down the street from my apartment and it was one of my favorite post-long day at the hospital meals. 
I fell deeper in love with banh mi’s when we went to Vietnam, and we basically tried a different banh mi in every city we visited. Usually when we visit a new country, by the end we’re both super sick of the cuisine, but with Vietnamese food, I never got sick of the endless combos of noodles, rice, fish sauce, herbs and meat.
Now that I’ve been rambling on about banh mis, I suppose I should explain what it is for anyone who isn’t in the know. A banh mi is a Vietnamese sandwich made with baguette filled with meats (usually pork belly, Vietnamese sausage or grilled pork), pate, a pickled daikon and carrot slaw, sliced jalapeños, fresh herbs and mayo. Y’all, it’s so good.
This banh mi bowl is not exactly authentic, but it is delicious. I mean, nutty brown rice topped with lemongrass tofu meatballs, crispy fresh cucumbers, spicy jalapenos, pickled veggies and a spicy sriracha aioli. How can you go wrong?
If you’re into meal prepping, this meal is kinda perfect for it. You could easily divvy it up in glass containers, and I’m happy to report there’s no need to reheat leftovers, which are delicious straight out of the fridge. Swap out quinoa or rice noodles if you like, and if you’re not into tofu, use ground meat. Since there is a little fish sauce in the meatballs, it’s not a vegetarian or vegan recipe, so if you clicked on the recipe thinking it was, just leave it out or swap vegan “fish” sauce.
Click here for the recipes for the pickled daikon and carrots and Sriracha aioli.
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Tofu Banh Mi Bowls
- Total Time: 100 minutes
- Yield: Serves 4
- Diet: Vegan
Description
Savory lemongrass tofu meatballs over fluffy brown rice. Topped with pickled veggies, fresh herbs, and spicy mayo.
Ingredients
- 1 cups (237 ml) short grain brown rice
- 1/2 cucumber (thinly sliced)
- 1 jalapeno (thinly sliced)
- 1 avocado (halved, pitted, peeled and sliced)
- Fresh cilantro
- Fresh mint
- 1 lbs (454 g) extra-firm tofu (drained and pressed dry)
- 1 tablespoon sesame oil
- 1 yellow onion (peeled and chopped)
- 2 garlic cloves (minced)
- 3 tablespoons lemongrass (minced)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon grated ginger
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon coriander
- 2 dashes cayenne
- Salt and pepper to taste
- 1/2 cups (118 ml) rolled oats
- 1/2 cups (118 ml) panko breadcrumbs
- 2 tablespoons sesame seeds
Instructions
- Preheat oven to 400°F (204°C).
- For the Pickled Vegetables: Mix carrot and daikon in a bowl with vinegar, water, and sugar. Let sit for 1 hour.
- Cook rice: Place rice and 2 cups of water in a medium pot. Bring to a boil, reduce heat, cover and simmer for 45 minutes until water is absorbed. Let sit, covered, for 5 minutes, then fluff with a fork.
- Heat sesame oil in a medium skillet over medium heat. Add onion, garlic, and lemongrass. Sauté until translucent, about 5 minutes.
- Crumble tofu into a food processor. Add sautéed vegetables, soy sauce, fish sauce, ginger, Worcestershire sauce, cumin, smoked paprika, coriander, and cayenne. Pulse until finely chopped. Season with salt and pepper. Add oats and pulse until blended. Stir in breadcrumbs.
- Scoop rounded tablespoons of tofu mixture and roll into golf ball-sized meatballs. Place on an oiled baking sheet. Spray tops with oil. Bake at 400°F (204°C) for 25-30 minutes, flipping halfway, until golden.
- For the Sriracha Aioli: Whisk together mayonnaise, lemon juice, sriracha, and garlic.
- Divide rice between bowls. Top with meatballs, pickled vegetables, cucumber, jalapeño, sliced avocado, and fresh herbs. Drizzle with sriracha aioli.
Notes
- For crispier meatballs, bake them for an additional 5-7 minutes after flipping.
- Substitute firm or silken tofu for extra-firm, adjusting the amount of breadcrumbs as needed for desired texture.
- Store leftover rice, meatballs, and aioli separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vietnamese-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 10
- Sodium: 700
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 60
- Fiber: 10
- Protein: 30
Frequently Asked Questions
Can I use a different type of rice instead of brown rice in the tofu banh mi bowls?
Yes, you can substitute brown rice with jasmine rice or quinoa for a different texture and flavor.
How do I make the pickled daikon and carrots for the banh mi bowls?
Slice the daikon and carrots thinly, then soak them in a mixture of vinegar, sugar, and salt for at least 30 minutes to achieve the pickled flavor.
What can I use if I don’t have sriracha for the aioli?
If you don’t have sriracha, you can use another hot sauce or a blend of mayo with a pinch of cayenne pepper for some heat.
