Tofu Banh Mi Bowl

Ingredients for 2 servings:

• 200 g smoked tofu
• 150 g glass noodles
• 1 avocado(s)
• ½ pack salad mix
• 4 radishes
• 1 carrot(s)
• ½ cucumber(s)
• ¼ red cabbage
• 100 ml rice wine vinegar
• 4 tbsp maple syrup
• 1 tsp garlic paste
• ½ tsp salt
• ½ tsp chili flakes
• 4 tbsp hoisin sauce
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp Sriracha sauce

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

a vegan salad bowl with glass noodles

Slice the cucumber and radishes and place them in a bowl. Dice the carrot and place them in a separate bowl. Chop the red cabbage and place them in another bowl. Combine the rice wine vinegar, maple syrup, salt, garlic paste, and chili flakes to make a dressing. Divide the dressing between the three bowls and stir each bowl thoroughly. Let the vegetables sit for at least 1 hour. Drain the pickled vegetables and reserve the marinade. Cut the lettuce into bite-sized pieces and toss with the reserved marinade. Place the glass noodles in a pot and pour boiling water over them. Let stand for 6 minutes and drain once they are tender. Pat the smoked tofu dry, cut into pieces, and fry in the pan on all sides. Remove from the heat and pour half of the glaze over the tofu. Toss well until the tofu is glazed all over. Arrange everything decoratively in 2 bowls and finally, halve the avocado, cut into strips, and serve as well. Serve the rest of the glaze as a sauce.