Banh Mi Tofu Bowl
Prep time
Cook time
Total time
A banh mi bowl wit tofu, fresh veggies, and a creamy peanut sauce.
Serves: 3-4
  • 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
  1. 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.
  2. Cook the quinoa (or other grain of your choice) according to package directions and add the salt and lime juice. Set aside when done.
  3. 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.
  4. 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.
Recipe by Orchard Street Kitchen at