Baked Tofu Banh Mi Bowls

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Press the 1 block of extra-firm tofu to remove excess water. Cut the pressed tofu into 1.27 cm cubes.
3. 3In a medium bowl, combine the 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, and 1 teaspoon of sesame oil. Add the cubed tofu to the bowl and gently toss to coat. Let the tofu marinate for 15 minutes.
4. 4Arrange the marinated tofu in a single layer on a baking sheet. Bake in the preheated oven at about 205°C (200°C) for 20 minutes, flipping the tofu cubes halfway through the cooking time. The tofu is done when it is golden brown and crispy.
5. 5While the tofu bakes, julienne the 1 cup of carrots and 1 cup of daikon radish into thin strips, about 5.08 cm long. In a separate medium bowl, combine the julienned carrots and daikon radish with the remaining 2 tablespoons of rice vinegar. Stir well and let the vegetables sit for at least 10 minutes to pickle.
6. 6Bring a large pot of water to a rolling boil. Add the about 225 g of rice noodles to the boiling water and cook for 3-5 minutes, or until the noodles are tender but still firm to the bite. Drain the cooked noodles thoroughly in a colander.
7. 7In a small bowl, combine the 0.25 cup of mayonnaise and 1 tablespoon of sriracha. Stir until well blended to create the spicy mayo.
8. 8Divide the cooked about 225 g of rice noodles among four serving bowls. Top each bowl with an equal portion of the baked tofu and the pickled carrots and daikon radish. Garnish each bowl with the 0.5 cup of fresh cilantro, evenly distributed. Drizzle each bowl with the spicy mayo.

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