Name: Spicy Vietnamese-Style Rice Bowl with Tofu, Peas, Radish & Cashews
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ avocados; ¾ cup cashews, roasted unsalted; 3 (340 g) pkgs extra firm tofu; 1 small pkg fresh mint; 1 ½ cups jasmine rice; 3 limes; 1 ½ bunches radish; 2 shallots; 1 ½ (227 g) pkgs sugar snap peas; brown sugar; chili-garlic sauce; cornstarch; crushed red pepper; fish sauce; soy sauce; toasted sesame oil

Spicy Vietnamese-Style Rice Bowl with Tofu, Peas, Radish & Cashews Spicy Vietnamese-Style Rice Bowl with Tofu, Peas, Radish & Cashews — a 45-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ avocados

¾ cup cashews, roasted unsalted

3 (340 g) pkgs extra firm tofu

1 small pkg fresh mint

1 ½ cups jasmine rice

3 limes

1 ½ bunches radish

2 shallots

1 ½ (227 g) pkgs sugar snap peas

brown sugar

chili-garlic sauce

cornstarch

crushed red pepper

fish sauce

soy sauce

toasted sesame oil

Instructions

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

Juice limes and divide between two small bowls.

Peel and mince shallots. Add one of the bowls with lime juice along with fish sauce, soy sauce, sugar, and crushed red pepper. Whisk to combine the dressing and set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, add soy sauce, additional fish sauce, water, chili-garlic sauce, sugar, and cornstarch to the other bowl with the lime juice.

Once the skillet is hot, add oil and swirl to coat the bottom. Crumble tofu into large pieces with your fingers and add to the skillet. Cook, stirring occasionally, until tofu is golden brown, 8-10 minutes.

Meanwhile, thinly slice snap peas crosswise. Place on a large plate.

Trim and thinly slice radishes. Add to the plate with the snap peas.

Pick mint leaves off the stems; discard stems and roughly chop the leaves. Add to the plate.

When the tofu is golden brown, reduce heat to medium, add sauce to the skillet, and gently stir to coat. Cook until sauce thickens slightly and coats tofu, about 1 minute. Remove from heat.

Halve and pit avocados; scoop out with a spoon and large dice the flesh. Add to the plate.

Roughly chop cashews and add to the plate.

To serve, divide rice between bowls; top with tofu, snap peas, radish, avocado, mint, and cashews. Drizzle with dressing as desired and enjoy!

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