Tofu Banh Mi Bowls
Tangy Carrot-Cucumber Slaw
Ingredients
- 2 (14-oz) pkg extra-firm tofu, drained
- ¼ cup low-sodium soy sauce
- 1 Tbsp Sriracha hot sauce
- 1 Tbsp honey
- 2 Tbsp olive oil
- 2 (8.5-oz) pouches microwavable jasmine rice
- 2 avocados, pitted and sliced
- ½ cup peanut dressing
Instructions
- Cut each tofu block into 3 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 1 Tbsp oil in a large nonstick skillet over medium-high heat; add 3 slices.
- Brown 2 to 3 minutes per side; repeat with remaining tofu and 1 Tbsp oil.
- Meanwhile, cook rice according to package directions.
- Divide rice evenly among 6 bowls; top with tofu and avocado.
- Drizzle with dressing; serve with Tangy Carrot-Cucumber Slaw.
Side Dish Ingredients
- 1 (10-oz) pkg shredded carrots
- 1 (8-oz) pkg radish coins
- 1 cucumber, halved and thinly sliced
- ¼ cup rice vinegar
- 2 Tbsp olive oil
- 2 Tbsp honey
- 2 Tbsp chopped fresh mint
- 2 Tbsp chopped fresh cilantro
Side Dish Instructions
- Combine carrots, radishes and cucumber in a large bowl.
- Whisk together vinegar, oil, honey, mint and cilantro; add to carrot slaw, and toss to coat.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
484
|
108
|
592
|
| Fat (g) | 24 | 5 | 29 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 20 | 1 | 21 |
| Carb (g) | 48 | 17 | 65 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 602 | 209 | 811 |
Quick & Healthy Meal Plan
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