Tofu-Banh-Mi-Reis-Bowl

Zubereitung

1. Cook the basmati rice.
2. Toss the sliced cucumber and carrot with rice vinegar and a pinch of salt and let them quick-pickle for 10 minutes.
3. Slice the tofu and sear it in the sesame oil with garlic and chili for 3 minutes per side.
4. Pack the rice, tofu and pickled vegetables together and top with fresh cilantro and sriracha.