Lemongrass Tofu Bánh Mì Bowl

All the bánh mì hits — lemongrass tofu, pickled daikon and carrot, jalapeño, cilantro — over rice.

💪 Where's the protein? Right here — 26g

Tofu (21g)
Rice (5g)

🍃 Sugar-Free Option

Avoiding sucrose and honey entirely? Here's the stevia version of this dish:

Maple syrup, 1 tsp→Swap for liquid stevia — about 3–4 drops per teaspoon of maple called for. If the batter or sauce needs the liquid volume, add the same amount of water or plant milk.

Ingredients (all organic)

✓
✓Lemongrass, 1 stalk, minced
✓Garlic, 2 cloves
✓
✓Maple syrup, 1 tsp
✓Daikon + carrot, 1 cup julienned
✓Rice vinegar, 2 tbsp
✓Jasmine brown rice, 1 cup cooked
✓Jalapeño + cilantro + lime

Dotted ⓘ ingredients have photos and store locations in the field guide.

How to Prep

1Quick-pickle daikon and carrot in rice vinegar with a pinch of sugar.
2Marinate tofu slabs in lemongrass, garlic, tamari, maple 15 minutes.
3Sear tofu until deeply browned on both sides.
4Bowl over rice with pickles, jalapeño, cilantro, and lime.

🔪 Starting from raw? The basics (1)

Cooking brown rice

1 cup dry + 2 cups water, pinch of salt: bring to a boil, cover, simmer low 40–45 minutes, rest 10 off heat. Makes about 3 cups. Freezes well in portions.

#bowl#high-protein#meal-prep