Tofu Banh Mi Bowls
Tangy Carrot-Cucumber Slaw
Ingredients
- 1 (14-oz) pkg extra-firm tofu, drained
- 2 Tbsp low-sodium soy sauce
- ½ Tbsp Sriracha hot sauce
- ½ Tbsp honey
- 1 Tbsp olive oil
- 1 (8.5-oz) pouch microwavable jasmine rice
- 1 avocado, pitted and sliced
- ¼ cup Thai peanut dressing
Instructions
- Cut tofu into 4 horizontal slices.
- Press tofu with paper towels to remove excess moisture.
- Whisk together soy sauce, Sriracha and honey; add tofu slices, and let stand 5 minutes.
- Heat oil in a large nonstick skillet over medium-high heat; add slices.
- Brown 2 to 3 minutes per side.
- Meanwhile, cook rice according to package directions.
- Divide rice between 2 bowls; top with tofu and avocado.
- Drizzle with dressing; serve with Tangy Carrot-Cucumber Slaw.
Side Dish Ingredients
- ½ (10-oz) pkg shredded carrots
- ½ (8-oz) pkg radish coins
- 1 small cucumber, halved and thinly sliced
- 2 Tbsp rice vinegar
- 1 Tbsp olive oil
- 1 Tbsp honey
- 1 Tbsp chopped fresh mint
- 1 Tbsp chopped fresh cilantro
Side Dish Instructions
- Combine carrots, radishes and cucumber in a serving bowl.
- Whisk together vinegar, oil, honey, mint and cilantro; add to carrot mixture, and toss to coat.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 2 | |
| Calories |
484
|
160
|
644
|
| Fat (g) | 24 | 7 | 31 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 20 | 2 | 22 |
| Carb (g) | 48 | 25 | 73 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 602 | 315 | 917 |
Quick & Healthy Meal Plan
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