Tofu Bahn Mi Bowl
Save time! Make the pickled veggies and sauce in advance and store in the refrigerator for up to 5 days! Store both in an airtight container, such as a mason jar.
- Contains Soy
Ingredients
LEVEL 1 (BOTTOM OF POT)
- 1 cup white rice
- 1 3/4 cups water
- 2 tablespoons vegan butter
LEVEL 2 (TOP LAYER OF RACK)
- 1 package (14 ounces) extra-firm tofu, pressed, cut into 8 cubes
- 1 tablespoon ground ginger
- 1 tablespoon corn starch
- nonstick cooking spray
FOR THE SAUCE
- 1/4 cup vegan mayonnaise
- 1 tablespoon sriracha sauce
- 1 tablespoon fresh lime juice (1 lime)
- 1 tablespoon lower-sodium soy sauce
- 1/2 teaspoon grated fresh garlic
- 1/2 teaspoon grated fresh ginger
TOPPINGS (optional)
- pickled vegetables (carrots, radish, cucumbers, etc.)
- thinly sliced cucumber
- sliced jalapeño
- fresh cilantro leaves
- Medium Bowl
- Small Bowl
- Whisk
Instructions
Step 1
Place all Level 1 ingredients in the pot and stir to combine.
Step 2
In a medium bowl, add the tofu, ginger, and corn starch and toss to evenly coat. Spray all sides of the tofu with nonstick cooking spray.
Step 3
Place the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot. Place the tofu on the rack.
Step 4
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 390°F, and set time to 15 minutes. Press START/STOP to begin cooking (PrE will display for approx. 7 minutes as the unit steams, then the timer will start counting down).
Step 5
While the rice and tofu are cooking, make the sauce. In a small bowl, add the mayonnaise, sriracha sauce, lime juice, soy sauce, garlic, and ginger. Whisk until combined.
Step 6
When cooking is complete, carefully remove the rack and stir the rice. Serve rice with tofu, pickled vegetables, cucumbers, jalapeños, and cilantro. Drizzle with prepared sauce.