Bánh Mì-Style Tofu Rice Bowls

Ingredients

• 12 oz Tofu
• 2 Carrot, julienned
• ¼ cup rice vinegar
• 1 tbsp sugar
• 3 tbsp soy sauce or fish sauce
• 1 tbsp honey
• 3 cloves garlic, minced
• 2 cups cooked jasmine rice
• ½ cucumber, sliced
• Big handful cilantro and mint
• Sriracha mayo (2 tbsp mayo + 1 tsp sriracha)

Method

1. Toss the Carrot with vinegar, sugar, and a pinch of salt. Set aside — 15 minutes makes a proper quick pickle.
2. Marinate the Tofu in soy, honey, and garlic for 10 minutes, then sear over high heat until caramelized at the edges and cooked through.
3. Stir the sriracha mayo together. Taste it. Add more sriracha; you were conservative.
4. Assemble: rice, Tofu, drained pickles, cucumber, an aggressive amount of herbs, and the mayo zigzagged on top like you mean it.