Crispy Tofu Banh Mi Bowl

Ingredients · per serving

• ½ medium Cucumber
• 3 tbsp Mayonnaise
• 1 medium Lime
• 1 medium Carrot
• to taste Black pepper
• 2 cloves Garlic
• 80 g Daikon
• 2 tbsp Sunflower oil
• 1.5 tsp Caster sugar
• 3 tbsp Rice vinegar
• 1 tsp Fresh ginger
• 1 tsp Sesame oil
• 2 tbsp Soy sauce
• ½ small Jalapeño
• 1 small bunch Fresh mint
• 3 tbsp Cornflour
• 1 small bunch Fresh coriander
• 250 g Firm tofu
• to taste Salt
• 1 tbsp Hoisin sauce
• 1 tbsp Sriracha
• 75 g Jasmine rice
• ½ tsp Garlic powder

Instructions

1. Rinse the rice. Combine with 150ml water, pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat.
2. Make the quick pickle: julienne the carrot and daikon (or extra carrot if no daikon). Toss with the rice vinegar, sugar and pinch of salt. Let sit 15 minutes — they'll soften and pinken.
3. Drain the tofu, wrap in 4 layers of kitchen paper, press firmly. Cube into 2cm pieces. Toss with cornflour, garlic powder, salt and pepper.
4. Heat 2 tbsp sunflower oil in a wide pan over medium-high heat. Add the tofu in a single layer. Fry 3 minutes per side (4 sides total — 12 min) until deeply gold and crisp on all surfaces.
5. Mix the glaze: soy sauce, hoisin, lime juice, sesame oil, minced garlic and grated ginger. Pour over the crispy tofu in the pan. Toss 30 seconds until glossy. Off the heat.
6. Mix the sriracha mayo: whisk mayonnaise, sriracha, lime juice and a pinch of sugar.
7. Build: rice as base, top with glazed tofu, drained pickled veg, sliced cucumber, plenty of coriander and mint, sliced jalapeño. Drizzle sriracha mayo in zigzags. Lime wedge.

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