Banh mi bowls with sticky tofu (2024)

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Jump To Recipe 4 reviews posted May 27, 2016 by Jessica Hoffman

These Banh mi bowls with sticky tofu are a delicious and healthy vegan meal! They’re loaded with rice noodles, veggies and tofu in a sweet and sticky Asian sauce!

Whenever I’m in a mood where I can’t figure out what to eat, I always end up leaning towards Asian cuisine.

I find it’s something I can always whip up in a short amount of time, with little preparation, and usually, with ingredients I already have lying around in my fridge. (getting rid of leftover? yes please!)

These banh mi bowls with sticky tofu are a great and easy dish you can have ready to go in 15 minutes. These bowls are a take-off of the traditional Vietnamese banh mi sandwich, which are filled with a protein, sliced cucumbers, carrots, cilantro, and pickled veggies.

These banh mi bowls feature rice noodles instead of bread, and are loaded with extra veggie toppings for a healthier kick! They’re also completely vegan and gluten-free! You can feel free to get creative and use different veggie toppings you have available in your fridge.

These banh mi bowls with sticky tofu are:

vegan
gluten-free
easy to make

You can also prepare this tofu and enjoy it in a traditional banh mi sandwich to take on the go! Simply prepare the tofu and veggies and add them into your favourite bread or bun.

Banh mi bowls with sticky tofu

5 Stars4 Stars3 Stars2 Stars1 Star5 from 4 reviews

Author: Jess
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 2 bowls 1x
Category: Dinner
Method: Cook
Cuisine: Vietnamese

Print Recipe

Description

Enjoy all the flavours in a Banh mi sandwich in a bowl! Vegan & gluten-free!

Ingredients

Scale

Sticky tofu:

1 pack tofu
2 tbsp avocado oil (or other high heating oil)
1 tbsp soy sauce (regular or gluten-free)
2 tbsp hoisin sauce (regular or gluten-free)
1 tsp Sriracha

Bowls:

1/2 pack rice noodles
1 cup shredded lettuce
1/2 cup thinly sliced or shredded carrots
1/2 cup thinly sliced cucumbers
1/2 cup shredded red cabbage, or picked red cabbage
1 handful cilantro, chopped
1 avocado, sliced
sesame seeds for topping

Cook ModePrevent your screen from going dark

Instructions

Lets start by preparing our sticky tofu.
Chop the tofu into cubes, and place in a hot pan with the oil on medium-high heat.
Allow to brown, approximately 3-5 minutes, and then flip the cubes to brown on each side.
Once each side is golden brown and crispy, turn off the heat, and toss the soy sauce, hoisin sauce, and Sriracha.
Cook the rice noodles according the package directions.
Plate your bowl with the noodles on the bottom, and top tofu, lettuce, carrots, cucumber, red cabbage, cilantro, avocado, and sesame seeds.
Top with extra soy sauce and hoisin sauce.
Enjoy!

Nutrition

Serving Size: 1 bowl
Calories: 371
Sugar: 9g
Fat: 24g
Saturated Fat: 5g
Carbohydrates: 35g
Fiber: 10g
Protein: 8g

Need more bowls in your life? I’ve got you covered! Here are 6 more amazing buddha bowl recipes!

1. Dragon bowls

2. Nourishing buddha bowl with maple roasted chickpeas

3. Turkish lentil kofte bowls

4. Chipotle style burrito bowls

5. Nourishing vegan breakfast bowl with tempeh bacon

6. Vegan poke bowls

This post contains affiliate links. I only recommend products I know, trust and love!

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

30-Minute Meals Bowls Gluten Free Recipes Vegan

posted by Jessica Hoffman on May 27, 2016 (updated June 29, 2021)

18 Comments Leave a Comment »

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18 comments on “Banh mi bowls with sticky tofu”

Raleigh Eckert — November 16, 2020 @ 3:30 pm Reply

Loved this recipe! It was so easy. I doubled it for lunch leftovers and added kimchi. SO delicious
- See Also
  Sweet Potato Gnocchi with Broccoli Rabe and Garlic Sage Butter Sauce
  
  Jessica Hoffman — November 18, 2020 @ 11:43 am Reply
  
  Thank you! So happy you enjoyed 🙂
Maggie — August 5, 2020 @ 8:11 pm Reply

Wow! These Bahn Mi Bowls were fantastic. I especially loved the flavor of the tofu.
- Jessica Hoffman — August 8, 2020 @ 9:09 am Reply
  
  Thanks Maggie! Glad you enjoyed 🙂
Tiffany — June 8, 2020 @ 12:22 pm Reply

Hello! First, I want to say that this recipe is delicious and refreshing! It’s simple to make so I meal-prepped it for lunches this week. I may have snacked on some tofu while making it! I just have one question about the nutrition facts. I’ve been logging my food into Cronometer to make sure I’m getting all of my nutrients and to try to practice better portion control. I logged this recipe and reported that it makes 2 servings since this recipes says it makes 2 bowls. However, Cronometer said that this recipe is 666 calories per serving, not the 371 reported above. Could you clarify on this? I also wasn’t entirely sure what “half pack of rice noodles” equates to because the rice noodles I buy at an Asian grocery store is usually larger than a typical grocery store.
Could you clarify 1) the amount of rice noodles that should be used and 2) the calorie content/serving?
Again, the recipe is delicious and 600 calories isn’t bad for a meal but it’s a little higher than I usually have for my lunch so I might have to modify it for myself in the future if this is the case.
Thanks!
- Jessica Hoffman — June 8, 2020 @ 8:12 pm Reply
  
  Hi Tiffany,
  Happy you loved the recipe! This is based on our nutrition calculator with the brands and amounts of ingredients used in the recipe. If you’re finding the calories too high for yourself, I’d recommend cutting the amout of rice noodles you use in half!
Laura Ryan — March 25, 2018 @ 8:43 pm Reply

So, I didn’t eat the whole ting YET, but I made the tofu… and I added fresh ginger (with a garlic press) to the sauce. It’s SO GOOD!!! I also made extra sauce so I could pour over the bowl. So excited to eat the WHOLE BOWL! Thanks for this recipe! I am always looking for healthy, plant based, meals.
- Jess — March 26, 2018 @ 1:59 pm Reply
  
  Hi Laura, so happy to hear you liked it! The tofu is one of my favourites!
Nisha — October 2, 2016 @ 12:09 pm Reply

This sticky tofu sounds phenomenal! Can’t wait to try it out. Love your recipes, Jess!
- JessH — October 10, 2016 @ 12:54 pm Reply
  
  Thanks so much Nisha!!
sharon — September 14, 2016 @ 5:01 pm Reply

Looks yummy but I don’t think hoisin sauce is wheat/gluten free
- Jess Hoffman — September 14, 2016 @ 5:35 pm Reply
  
  Hi Sharon, you can actually purchase gluten-free hoisin sauce at your local supermarket!
  - sharon — September 15, 2016 @ 5:35 pm Reply
    
    good to know — the stuff in my cupboard is not
Cassie — June 13, 2016 @ 12:50 am Reply

I totally have to try out this tofu–thank you for making a delicious and creative Vietnamese recipe! I am so blown away by this idea!
- JessH — June 13, 2016 @ 2:34 am Reply
  
  I hope you like it Cassie!