Crunchy Vietnamese Tofu Bowl
A delicious and healthy bowl filled with crispy tofu, crunchy vegetables, and a flavorful Vietnamese-inspired sauce.
Ingredients
- ●1 block (14 oz) firm tofudrained and cut into bite-sized pieces
- ●2 cups crunchy slaw mixstore-bought or homemade
- ●2 tablespoons Vietnamese chili saucesuch as sriracha or sambal oelek
- ●1 tablespoon soy sauceor tamari for gluten-free option
- ●1 tablespoon rice vinegaror apple cider vinegar
- ●1 cucumbersliced
- ●1 carrotspeeled and grated
- ●1/4 cup mint leaveschopped
- ●1 tablespoon sesame seedsoptional
- ●1 cup crispy rice noodlesstore-bought or homemade
Instructions
- 1
1. Preheat the oven to 400°F (200°C).
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2. In a shallow dish, mix together the chili sauce, soy sauce, and rice vinegar.
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3. Add the tofu to the marinade and toss to coat. Let it marinate for at least 10 minutes.
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4. Line a baking sheet with parchment paper and spray with cooking spray.
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5. Remove the tofu from the marinade and place it on the prepared baking sheet.
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6. Sprinkle the sesame seeds on top of the tofu (if using).
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7. Bake the tofu in the preheated oven for 20-25 minutes, or until crispy and golden brown.
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8. While the tofu is baking, prepare the crunchy slaw mix according to package instructions.
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9. In a large bowl, combine the cooked tofu, crunchy slaw mix, cucumber, carrots, and mint leaves.
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10. Drizzle the Vietnamese chili sauce over the top and toss to combine.
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11. Serve the tofu bowl over crispy rice noodles and garnish with additional mint leaves (if desired).
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12. Enjoy!