Dinner, Lunch

Tofu Bahn Mi Bowl

  • Prep 15 mins
  • Total 37 mins
  • Medium
  • Serves 4

Save time! Make the pickled veggies and sauce in advance and store in the refrigerator for up to 5 days! Store both in an airtight container, such as a mason jar.

Allergies

  • Contains Soybeans

Tip: Allergy Advice

This dish contains the following allergens: Soybeans

Cooking mode

Step-by-step instruction without your screen going to sleep

LEVEL 1 (BOTTOM OF POT)

  • 1 cup white rice
  • 1 3/4 cups water
  • 2 tablespoons vegan butter

LEVEL 2 (TOP LAYER OF RACK)

  • 1 package (14 ounces) extra-firm tofu, pressed, cut into 8 cubes
  • 1 tablespoon ground ginger
  • 1 tablespoon corn starch
  • nonstick cooking spray

FOR THE SAUCE

  • 1/4 cup vegan mayonnaise
  • 1 tablespoon sriracha sauce
  • 1 tablespoon fresh lime juice (1 lime)
  • 1 tablespoon lower-sodium soy sauce
  • 1/2 teaspoon grated fresh garlic
  • 1/2 teaspoon grated fresh ginger

TOPPINGS (optional)

  • pickled vegetables (carrots, radish, cucumbers, etc.)
  • thinly sliced cucumber
  • sliced jalapeño
  • fresh cilantro leaves
  • Step 1

    Place all Level 1 ingredients in the pot and stir to combine.

  • Step 2

    In a medium bowl, add the tofu, ginger, and corn starch and toss to evenly coat. Spray all sides of the tofu with nonstick cooking spray.

  • Step 3

    Place the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot. Place the tofu on the rack.

  • Step 4

    Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 390°F, and set time to 15 minutes. Press START/STOP to begin cooking (PrE will display for approx. 7 minutes as the unit steams, then the timer will start counting down).

  • Step 5

    While the rice and tofu are cooking, make the sauce. In a small bowl, add the mayonnaise, sriracha sauce, lime juice, soy sauce, garlic, and ginger. Whisk until combined.

  • Step 6

    When cooking is complete, carefully remove the rack and stir the rice. Serve rice with tofu, pickled vegetables, cucumbers, jalapeños, and cilantro. Drizzle with prepared sauce.