Ingredients and Weight:
- Rice, cooked: 8 cups
- Pickled carrots and daikon: 1 cup (homemade or store-bought)
- Cucumbers, sliced: 1 cup
- Bean sprouts, fresh: 1 cup
- Red bell pepper, thinly sliced: 1/2 cup
- Mushrooms, sliced: 1 cup
- Tofu, firm, pan-seared: 1 block (about 14 ounces)
- Sriracha mayonnaise: 1/2 cup (homemade or store-bought)
- Soy sauce: 1/4 cup
- Lime wedges: 8 for garnish
- Cilantro, chopped: 1/4 cup for garnish
- Roasted peanuts, chopped: 1/4 cup for garnish
Preparation Time:
30 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (medium)
Preparation Method Steps:
- Spread the rice evenly in the bottom of 8 bowls.
- Arrange the pickled carrots and daikon, cucumbers, bean sprouts, red bell pepper, and mushrooms on top of the rice.
- Slice the pan-seared tofu into strips and place it on the vegetables.
- Drizzle with Sriracha mayonnaise and soy sauce.
- Garnish with lime wedges, cilantro, and roasted peanuts.
Nutritional Information:
- Calories: 450 per bowl
- Fat: 15 grams
- Carbohydrates: 60 grams
- Protein: 20 grams
- Fiber: 5 grams
Dish Characteristics:
- Flavorful and savory with a balance of sweet, sour, and spicy flavors
- Vibrant and colorful with a variety of fresh vegetables
- Customizable with your choice of toppings
- A healthier and more balanced take on a traditional Vietnamese dish
User Comments:
- "These bowls were absolutely delicious! The Sriracha mayonnaise added a nice kick and the pickled vegetables were so refreshing." - Sarah
- "I love how customizable these bowls are. I added some avocado and jalapeños to mine for an extra layer of flavor." - David
- "I'm not usually a fan of tofu, but this bowl changed my mind. The pan-seared tofu was so crispy and flavorful." - Emily
- "These bowls are perfect for a quick and easy lunch or dinner. They're also a great way to use up leftover vegetables." - Karen
- "I was impressed with how authentic these bowls tasted. They transported me back to Vietnam!" - Michael
Special Precautions and Tips:
- For a vegan version, use tofu that is not pan-seared.
- If you don't have pickled carrots and daikon, you can use shredded carrots and radishes.
- Sriracha mayonnaise is a common condiment in Vietnamese cuisine. You can make your own by mixing Sriracha sauce with mayonnaise.
- If you're not a fan of spicy food, you can omit or reduce the Sriracha in the recipe.
