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Bánh Mì Bowl with Crispy Tofu
Ingredients
  • 16 oz (455 g) extra firm tofu
  • salt, to taste
  • pepper, to taste
  • ½ cup (120 mL) low sodium soy sauce
  • ¼ cup (60 mL) rice wine vinegar
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 2 tablespoons ginger, finely grated
  • 1 large cucumber
  • 3 small carrots
  • subheading: TO SERVE:
  • brown rice
  • fresh cilantro
  • green onion
  • red cabbage
  • radish, sliced
  • fresh mint
  • jalapeño, sliced
Steps
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