Tofu Banh Mi Bowl - The Foodie Dietitian | Kara Lydon

Ingredients

• 2 carrots, peeled and julienned
• 1 daikon radish, peeled and julienned
• 1 jalapeno pepper, sliced
• 1/2 cup water
• 1/2 cup vinegar
• 1 tablespoon salt
• 1 teaspoon sugar
• 1 tablespoon fish sauce
• 1/4 cup rice vinegar
• 1/2 teaspoon lime juice
• 1 garlic clove, minced
• 1/3 cup mayonnaise
• 1 tablespoon sriracha
• 1 teaspoon lime juice
• 1/8 teaspoon fish sauce
• 14-ounce package extra-firm tofu, drained and pressed
• 1 cup quinoa
• 1 cucumber, peeled and sliced
• 2 tablespoons chopped cilantro
• 1/4 cup peanuts, chopped
• Soy sauce and extra lime juice for serving