Can I use tempeh instead of tofu?

Absolutely, Tempeh works beautifully - just crumble it into small pieces so it soaks up all that sauce. The nutty flavor pairs perfectly with the sweet-spicy glaze. You might need to cook it a minute or two longer to get crispy edges.

How do I make it less spicy?

Easy fixes, Cut the sriracha to 1 teaspoon instead of 1 tablespoon, or swap it for milder chili garlic sauce. You can also add an extra tablespoon of maple syrup to balance the heat. And always serve with cooling cucumber and extra lime wedges.

Can I prep these bowls ahead for lunch?

You bet - that's why I'm obsessed with them. Just keep components separate (especially the cucumber) and assemble right before eating. The tofu stays surprisingly crispy in the fridge for 3 days if stored properly. Pro tip: pack the pickled veggies in a tiny jar with their brine.

What if I can't find pickled daikon?

No stress, Quick-pickled red onions are my go-to substitute - just soak thin slices in rice vinegar with a pinch of sugar for 15 minutes. Or grab store-bought pickled jalapeños for an extra kick. The bowl police won't come after you, promise.

Is this recipe gluten-free?

Almost, Just swap regular soy sauce for tamari or coconut aminos (my personal favorite). Double-check your sriracha too - some brands sneak in wheat. Otherwise, everything else is naturally gluten-free, making this a perfect lunch for sensitive tummies.

Spicy Tofu Banh Mi Bowls: 25-Minute Flavor Bomb You'll Crave -

Name: Spicy Tofu Banh Mi Bowls: 25-Minute Flavor Bomb You'll Crave
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Vietnamese
Ingredients: 1 block firm tofu, pressed and cubed; 2 tbsp soy sauce; 1 tbsp sriracha; 1 tbsp maple syrup; 1 tbsp lime juice; 1 cup shredded carrots; 1 cup sliced cucumber; 1/4 cup fresh cilantro, chopped; 1/4 cup pickled daikon and carrots; 1/2 cup cooked rice or quinoa; 1 tbsp vegetable oil

Spicy Tofu Banh Mi Bowls: 25-Minute Flavor Bomb You’ll Crave

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A quick and healthy Vietnamese-inspired bowl with spicy tofu, fresh vegetables, and a tangy sauce.

Author: RecipeZest
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 2 servings
Category: Lunch
Method: Stovetop
Cuisine: Vietnamese
Diet: Vegetarian

Ingredients

Scale

1 block firm tofu, pressed and cubed
2 tbsp soy sauce
1 tbsp sriracha
1 tbsp maple syrup
1 tbsp lime juice
1 cup shredded carrots
1 cup sliced cucumber
1/4 cup fresh cilantro, chopped
1/4 cup pickled daikon and carrots
1/2 cup cooked rice or quinoa
1 tbsp vegetable oil

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Instructions

Mix soy sauce, sriracha, maple syrup, and lime juice in a bowl.
Toss tofu cubes in the sauce and let marinate for 10 minutes.
Heat oil in a pan over medium heat. Add tofu and cook until crispy, about 5-7 minutes.
Assemble bowls with rice, tofu, carrots, cucumber, cilantro, and pickled vegetables.
Drizzle with extra sauce if desired.

Notes

Press tofu for at least 15 minutes to remove excess water.
Adjust sriracha to control spiciness.
Store leftovers in an airtight container for up to 3 days.

Find it online: https://recipeszest.com/spicy-tofu-banh-mi-bowls-recipe/