Cranberry Glazed Tofu Banh Mi

1:30 h

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. 

Start cooking ➞




For the Tofu

<item-todo-done>280g block of firm tofu<item-todo-done><item-todo-done>1 tbsp vegetable oil<item-todo-done><item-todo-done>80g cranberry sauce<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>1 tbsp rice wine vinegar<item-todo-done><item-todo-done>2 spring onions<item-todo-done><item-todo-done>1 clove of garlic<item-todo-done>

For the Pickled Veg

<item-todo-done>200ml rice vinegar<item-todo-done><item-todo-done>2 tsp salt<item-todo-done><item-todo-done>1 tbsp sugar<item-todo-done><item-todo-done>1 carrot<item-todo-done><item-todo-done>1 daikon<item-todo-done><item-todo-done>1 cucumber<item-todo-done>

To Serve

<item-todo-done>2 crusty baguettes<item-todo-done><item-todo-done> plant-based mayonnaise<item-todo-done><item-todo-done> fresh coriander<item-todo-done><item-todo-done> sliced green chilli<item-todo-done>

Before you start

Small saucepan | Non stick frying pan | Microplane or garlic crush

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

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

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

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

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
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