When people first started asking me where I got my recipe ideas from, I didn’t know how to respond. I realized that it’s because each idea comes from a different source, and it’s often as I’m going about my daily life. For instance, I recently walked past a colleague’s desk when the most delicious barbecue smell hit me; it made me think of how I used to love barbecue in my pre-vegetarian days, and how I should try to create a vegetarian meal that involves all of those barbecue flavors that I love. I’ve now got that idea saved in my little recipe experiment list on my phone. Other times I eat something in a restaurant that inspires me to give it a try at home – and not necessarily because it was particularly good, but perhaps because I saw its potential.
This happened to me a few weeks ago when I tried a banh mi bowl at a trendy place near my office. The line was almost out the door and was moving at a glacial pace, but I decided to wait it out to see what all the fuss was about. It turned out that the idea was great, but the execution was off: the rice:veggie:sauce ratio was all off, with way too much rice that resulted in a pretty bland (and expensive) meal. So I set out to make my own, and I’m so happy I did. It’s quickly become one of my new favorite meals.
The makings of a banh mi sandwich are simple yet brilliant. You’ve got crunchy elements like carrots and cucumber, a bit of kick from fresh sliced jalapeno, a creamy sauce (I use a peanut sauce instead of mayo – major trade up), and of course, the all-important fragrant cilantro, which is so essential to the whole thing. Sub the bread for a grain of your choice and you’ve got a perfect little bowl meal on your hands.
I love adding baked tofu to my bowl and then topping it off with some purple cabbage and chopped peanuts. All of those crunchy, spicy, creamy elements combine to make a fresh, flavorful, healthy meal. It’s a great way to cram some more veggies into your day, plus it’s got loads of protein from the tofu, peanut sauce, and quinoa. I encourage you to give it a go!
- For the tofu:
- 1 package extra-firm tofu (preferably vacuum-packed if you can find it)
- 1 teaspoon peanut oil or vegetable oil
- Pinch of cornstarch
- Pinch of salt
- For the bowl:
- 1 cup uncooked grain of choice (I use quinoa)
- Pinch of salt
- 2 teaspoons lime juice
- ¼ cucumber, thinly sliced
- 1 cup shredded carrots
- 1 cup shredded purple cabbage
- 1 small jalapeno, thinly sliced and seeds removed
- Small bunch of cilantro, chopped
- About ¼ cup chopped peanuts
- For the peanut sauce:
- ¼ cup smooth natural peanut butter
- 2 tablespoons rice wine vinegar
- 1 tablespoon tamari or soy sauce
- 1 tablespoon honey or agave nectar
- 1 teaspoon lime juice
- Pinch of cayenne pepper (optional)
- 1-2 tablespoons water
- Start by preparing the tofu. Pre-heat the oven to 400 degrees. Thinly cut the tofu into about ½ an inch slices. Add to a bowl and drizzle with the oil; use your hands to coat the tofu evenly. Lay out the tofu slices on a baking sheet, adding a small pinch of corn starch to each slice. Lightly sprinkle with salt and bake for 25-30 minutes, flipping halfway through. The pieces should be golden and crisp on the outside.
- Cook the quinoa (or other grain of your choice) according to package directions and add the salt and lime juice. Set aside when done.
- While the tofu and quinoa are cooking, prepare the peanut sauce. Whisk together all of the ingredients until smooth. Start with one tablespoon of water; if you would prefer a thinner sauce, add another tablespoon.
- Once the quinoa and tofu are done, assemble the bowls. Start with the quinoa and tofu, and then add in the cucumber, carrots, cabbage, sliced jalapeno, chopped cilantro and peanuts - distributing evenly across each bowl. Drizzle generously with the peanut sauce.
Ooh this looks wonderful. I had quite a good Banh Mi bowl once at a food truck, and I thought it would be great to make at home. But since then I’d forgotten all about it. So I love that you reminded me of it. Love all the elements here, especially the sauce.
Thanks, Katie! The sauce is one of my favorite elements too. You can’t go wrong with a peanut sauce!
I hear you, Julia. Sometimes an idea can spring from a scent… walking by a restaurant, a memory, or flipping through the pages of a cookbook. This bowl is so delicious! I had a banh mi sandwich a few weeks ago and have been thinking about it every since… thinking of ways to pull a sandwich or bowl together. This looks so good and that sauce is over the top delicious!! Delicious work my dear!
Thank you, my friend! And I’m glad to hear I’m not the only one who finds inspiration in random ways 🙂
I cannot wait to try this! Crunchy + peanut + cilantro = Happy Susan 🙂
I figured you’d be a fan of this! I must have inherited a love of all these elements from you!
Oh wow! This looks so insanely good! <3 This looks like my idea of a perfect meal, I love bowl food so much. I'm gushing, sorry. But the photo's are just stunning! It looks like a small rainbow in a bowl! 🙂
Thank you, Kerry! I’m so glad you like the look of it! I love bowl food too 🙂
Bahn Mi sandwiches from Saigon Sisters are a recent favorite, but this looks even better. That peanut sauce must be a taste sensation. I like how artfully designed it is, too. I would say it’s so pretty I wouldn’t want to eat it, but taste delights trump eye delights nearly every time.
Ah yes, I remember going to Saigon Sisters with you ages ago! I think that probably was the first time I had a banh mi sandwich. Since then, it seems like they’ve skyrocketed in popularity.
Love this idea Julia! It looks so fresh and tasty. Bowls make the best food…!
Thank you, Emma! I don’t think I’ll ever grow tired of bowls like these!
I never know how to answer that question either lol! I’ve never actually eaten anything Banh mi before but every time I see variations I think to myself that I need to try it out! These tofu bowls are so bright and beautiful and are just begging for me to eat them!
I think you’d love a banh mi, Izzy! It’s so refreshing and flavorful, and they’re fun to customize. And I’m glad I’m not the only one who doesn’t know how to answer that question!
Hello! I made a friend (and me!) happy with that recipe. What type of peanut butter did you use? I used natural “100% peanut” butter, and I could not manage to turn it into a sauce – it was still a very thick paste even after I added MUCH more liquids (more than an extra half cup of water, vinegar, and soy sauce) than indicated in the recipe… 🙁
I’m glad you enjoyed the recipe, Pascal! I used a natural peanut butter as well, but it does seem like consistency varies depending on what brand you use. Perhaps next time you could use a blender and add a little bit of water at a time until you find your desired consistency. I’m sorry it turned out too thick for you!