Spicy Banh Mi Bowl

 

Serves: 4

Ingredients:

  • 2 medium carrots, cut into matchsticks

  • 1/2 cup rice vinegar

  • 1 tablespoon sugar

  • 1/2 teaspoon kosher salt

  • 1/2 cup mayonnaise or vegan mayonnaise

  • 1 tablespoon sriracha

  • 1 lime, juiced, plus more for serving

  • 1 tablespoon extra-virgin olive oil

  • 1 (11.5-ounce) package Orange Chili Glaze Tempeh Kit, cut into 1-inch pieces

  • 4 cups cooked long-grain white or jasmine rice

  • 1 cup shredded green cabbage

  • 1/2 cup thinly sliced cucumber

  • 1/4 cup chopped fresh cilantro

  • 1 jalapeño, thinly sliced

  • 1/4 cup crushed dry roasted peanuts, optional

Preparation:

  1. Combine carrots, rice vinegar, sugar and salt in a small bowl. Toss to coat, and let stand for at least 10 minutes, stirring occasionally.

  2. Whisk together mayonnaise, sriracha and lime juice in a small bowl until smooth.

  3. Heat oil in a skillet over medium heat. Add tempeh, and cook, turning occasionally, until crispy, about 8 to 10 minutes. Brush with glaze during the last 2 minutes, turning to coat.

  4. Divide cooked rice evenly among 4 serving bowls. Top each bowl with tempeh, pickled carrots, cabbage, cucumber, cilantro and jalapeño.

  5. Return tempeh to skillet and stir to coat with sauce. Simmer until heated through and sauce has thickened slightly, about 3 to 4 minutes.

  6. Drizzle with sriracha mayo, and garnish with crushed peanuts, if using. Serve with lime wedges.