Banh Mi Inspired BBQ Veggie Bowl

Ingredients

• 2 carrots
• ¹⁄₂ small red onion
• 1 ¹⁄₄ cups boiling water
• 1 cup white vinegar
• 2 blocks (350 g each) extra-firm tofu
• Sea Salt, to taste
• Black Pepper, to taste
• 2 tbsp corn starch
• 2 tbsp oil
• ¹⁄₂ English cucumber
• 8 cups mixed leafy greens such as lettuce, kale, or arugula
• ¹⁄₂ cup prepared Smokin’ BBQ Sauce
• 1 pkg Smokin’ BBQ Sauce Mix
• 1 ¹⁄₂ cups ketchup
• 1 cup unsweetened apple sauce
• 1 cup water

Preparation

1. Trim carrots. Using a peeler, remove skin, then peel carrots into thin ribbons. Thinly slice onion. Place carrots and onion in 4-Cup Prep Bowl or individual glass jars.
2. In a glass measuring cup with spout, combine boiling water and vinegar. Pour over carrots and onion, completely covering with liquid. Transfer to the fridge to chill. If you have time, let chill at least 30 min or prep 1–2 days before using.
3. Drain tofu. With a paper towel or clean kitchen towel, gently press out as much liquid as you can. Slice each block into 1⁄2" cubes. Toss with salt, pepper, and corn starch.
4. In a large non-stick or cast-iron pan, heat oil over medium-high heat. Add tofu; fry, stirring and flipping occasionally, until golden and crisp on all sides, 7–8 min. If your pan is small, do this in two batches.
5. Julienne cucumber. Divide cucumber and leafy greens between four bowls.
6. Remove tofu from heat. Add BBQ sauce; stir to coat. Arrange tofu and quick pickled veggies in bowls. Add toppings, if desired.