Cranberry Glazed Tofu Banh Mi
- Simple
- 1:30 h
- 16 ingredients
Need to use up your cranberry sauce? Our Cranberry Glazed Tofu Banh Mi is super comforting and fresh and is the perfect mid-week lunch! PACKED with sticky, sweet tofu and loaded into a crusty white baguette, we've added pickled veggies to balance the flavours and add a refreshing crunch.
Serves: 2
Ingredients
For the Tofu
- 280g block of firm tofu
- 1 tbsp vegetable oil
- 80g cranberry sauce
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 spring onions
- 1 clove of garlic
For the Pickled Veg
- 200ml rice vinegar
- 2 tsp salt
- 1 tbsp sugar
- 1 carrot
- 1 daikon
- 1 cucumber
To Serve
- 2 crusty baguettes
- plant-based mayonnaise
- fresh coriander
- sliced green chilli
Before you start
Small saucepan | Non stick frying pan | Microplane or garlic crush
Step 1
Prepare the pickled vegetables
- In a small saucepan, add the rice vinegar, 200ml water, salt and sugar. Bring to the boil and allow the the salt and sugar to dissolve, then switch off the heat
- Julienne the carrot, cucumber and daikon
- Transfer the prepped vegetables to a bowl, pour over the pickled liquid and leave to pickle for at least 1 hour
Ingredients
- 200ml rice vinegar
- 2 tsp salt
- 1 tbsp sugar
- 1 carrot
- 1 daikon
- 1 cucumber
Step 2
For the tofu
- Cut the tofu into into bite sized pieces
- Heat the oil in a large frying pan over medium high heat. Once hot, fry the tofu for 8-10 minutes, turning them so that each side is golden brown and crispy
Ingredients
- 280g block of firm tofu
- 1 tbsp vegetable oil
Step 3
Whilst the tofu is cooking, make the cranberry glaze
- Finely chop the spring onions and crush the garlic
- In a small bowl, stir together the cranberry sauce, soy sauce, water, rice wine vinegar, spring onions and garlic to combine
Ingredients
- 80g cranberry sauce
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 spring onions
- 1 clove of garlic
Step 4
Return to the tofu
- Reduce the heat of the frying pan to low
- Pour the cranberry glaze over the tofu and allow it to bubble for 5 minutes, basting the tofu once or twice so that it is coated in the glaze
Step 5
Make the sandwich
- Cut the baguette in half and slather each side with vegan mayo. Fill with the glazed tofu, pickled vegetables and finish with chopped coriander and sliced chillis
Ingredients
- 2 crusty baguettes
- plant-based mayonnaise
- fresh coriander
- sliced green chilli