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Crispy Tofu Banh Mi Bowls

Crispy Tofu Banh Mi Bowls reads sourness 5.9, sweetness 5.2 and umami 5.1 on Palate's 0–10 flavor X-ray — a Vietnamese main, about 57 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.9 / 10
• Sweet & Fruity — 5.6 / 10
• Sour & Bright — 7.4 / 10
• Bitter & Earthy — 1.5 / 10
• Rich & Fat — 3.6 / 10
• Aromatic & Spice — 3.8 / 10

The measured notes (of 18)

Sourness 5.9 · Sweetness 5.2 · Umami 5.1 · Citrus 5.0 · Salinity 4.8 · Richness 3.4 · Herbaceous 3.2 · Allium 3.1 · Heat 2.9 · Funk & Ferment 2.8 · Fruity 1.4 · Earthy 1.4 · Floral 1.2 · Bitterness 0.8 · Nutty 0.8 · Warm Spice 0.7

What's in it (17)

• steamed jasmine rice — 266 g
• carrots — 120 g
• english cucumber — 200 g
• rice wine vinegar — 133 g
• granulated sugar — 50 g
• salt — 7 g
• extra-firm tofu — 397 g
• cornstarch — 44 g
• vegetable oil — 54 g
• soybean soy sauce — 44 g
• lime juice — 44 g
• garlic — 6 g
• mayonnaise — 54 g
• sriracha — 15 g
• jalapeo peppers — 100 g
• cilantro leaves — 59 g
• water — 532 g

Time & effort: about 57 min (27 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 93.6 kcal, 2.8 g protein, 4.2 g fat, 10.8 g carbs

Dietary: Vegetarian — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Combine the rinsed rice and 2 1/4 cups water in a small saucepan. Bring to a boil, cover, reduce heat to low, and simmer until the rice is tender and the water is absorbed, 15-18 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork.
2. While the rice cooks, whisk the rice vinegar, sugar, and 1 tsp of the salt in a medium bowl until dissolved. Add the carrots and cucumber, toss to coat, and let pickle at room temperature, stirring once or twice, at least 20 minutes.
3. Press the tofu between paper towels for 10 minutes to remove excess water, then cut into 3/4-inch cubes.
4. Toss the tofu cubes with the cornstarch and the remaining 1/2 tsp salt until evenly coated on all sides.
5. Heat 3 tbsp of the oil in a large nonstick or cast-iron skillet over medium-high heat. Add the tofu in a single layer and cook undisturbed until deeply golden and crisp on the first side, 4-5 minutes.
6. Turn the cubes and continue cooking, tossing occasionally and adding the remaining 1 tbsp oil if the pan looks dry, until crisp and golden on most sides, 4-5 minutes more. Transfer to a paper-towel-lined plate.
7. Whisk the soy sauce, lime juice, and garlic in a small bowl until combined; in a separate small bowl, stir the mayonnaise and sriracha together.
8. Drain the pickled carrots and cucumber.
9. Divide the rice among bowls and top with the crispy tofu, drained pickled carrots and cucumber, jalapeño, and cilantro and mint.
10. Drizzle with the soy-lime sauce and spicy mayo, and serve right away while the tofu is still hot and crackling.

Dishes with a similar flavor shape

• Crispy Beef Tacos Dorados — Mexican
• Chicken Fajitas — Tex-Mex
• Halloumi with butternut squash, sweet potatoes and chilli recipe — Greek
• Crispy Lemon Chicken — Chinese-American
• Jerk Chicken — Jamaican

Keep reading: what sourness, sweetness, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.