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Tofu Bánh Mì

Tofu Bánh Mì
Tofu Bánh Mì

This Vietnamese staple might be one of the greatest sandwiches on earth. The tofu Bánh mì has everything - tangy pickled veg, sweet and sticky tofu, spicy sriracha and cooling coriander. It's one you have to try as soon as possible!

Ingredients
Method

Before you start

Frying Pan

Ingredients

Ingredients

  • 1 medium sized baguette

For the pickled veg

  • 1 carrot
  • 1 daikon
  • 1 cucumber
  • 1 jalapeno
  • 1 tbsp salt
  • 1 tbsp sugar
  • 3 tbsp Rice wine vinegar

For the tofu

  • 1 block tofu
  • 1 tbsp Soy sauce
  • 1 tbsp Dark soy
  • 1 tbsp Sesame oil
  • 1 tbsp Agave nectar

To serve

  • Vegan mayo
  • Sriracha
  • Coriander

Method

  1. 1.

    Pickle the veg | Julienne the carrot, cucumber and daikon and put into tupperware with some slice jalapeno | Cover in the rice wine vinegar with the salt and sugar and leave for at least 30 minutes.

    Marinade the tofu | Drain your block of tofu (if it’s not extra firm, you’ll need to cover it in a towel and apply pressure for a while to get the excess water out of it) | Cut it into rectangle slices and pour on the marinade. Leave to marinade for at least 30 minutes.

    Fry the tofu | Fry the tofu in a pan until golden on both sides.

    Make the sandwich | Cut your baguette in half and put vegan mayo down on both sides | Put your tofu in the sandwich, squeeze over sriracha and cover in the pickled veg | Load the sandwich up with coriander and serve