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.

  • 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
  • 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

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