Peanut Butter Tofu Banh Mi Bowls

Directions

1. 1

   Make picked carrots: combine white vinegar, rice vinegar, water, and sugar in a pot and briefly bring to a boil. Cut carrots into small strips during boiling and place in a jar. Add the hot vinegar mix to the jar and refrigerate for >45 minutes. Good for a few months.

2. 2

   Make the white rice.

3. 3

   Prep the Tofu: press the tofu with something heavy for at least 30 minutes and pat dry with paper towels. Cut into 1" cubes. Bring vegetable oil to ~375F.

4. 4

   Fry the tofu: get 2 shallow dishes and set them up next to each other. In one, crack and mix 6 eggs, in the other, pour cornstarch (and mix any seasonings). Coat the tofu cubes with egg, then coat in cornstarch. Drop in the oil and fry until light golden brown. Remove from oil and place on a rack or paper towels.

5. 5

   Make the peanut sauce: mix peanut butter and hoisin sauce until homogenous.

6. 6

   In a bowl, toss the fried tofu with peanut sauce to coat evenly.

7. 7

   Cut cilantro and cucumbers to preference.

8. 8

   Assemble: White rice on the bottom. carrots, cucumbers, and tofu in the middle. cilantro and sesame seeds on top.