Tofu Banh Mi

Name: Tofu Banh Mi
Prep time: 30 min
Cook time: 10 min
Yield: 4
Cuisine: Southeast Asian
Ingredients: Tofu; To save time, buy marinated tofu instead (although it’s really worth making your own); 450g/16 oz firm or extra firm tofu, cut into 0.5cm slices; 6 tbsp soy sauce (use tamari if gluten-free); 2 tbsp soft brown sugar; Thumbnail of fresh ginger, peeled and finely chopped; Juice of 1 lime; Pickled vegetables; To save time, use kimchi, pickled daikon radish or mixed vegetables (fukujinzuke) instead; 2 small carrots, peeled, halved lengthways and cut into thin sticks; 1 turnip, peeled and cut into thin sticks – the same size as the carrot sticks; 6 tbsp white wine vinegar; 2 tbsp soft brown sugar; ½ tsp salt; To serve; 4 small baguettes (use gluten-free if needed); ½ cucumber, deseeded and cut into thin sticks; Spring onions, ends removed and sliced; Handful of fresh coriander, roughly chopped; Handful of fresh mint, stalks removed and roughly chopped; Squeeze of fresh lime juice; Vegan mayonnaise; Sriracha (optional)

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There are lots of ways to cheat with this recipe if you’re short of time! You can use marinated tofu or try switching the pickled vegetables for kimchi or pre-pickled daikon. Of course, it’s best if you make it in full but an awesome sarnie either way!

Gluten free

Wheat free

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Preparation time

30 min

Cook time

10 min

Total time

Cuisine

Southeast Asian

Meal

mains
lunches

Servings

Ingredients

Tofu

To save time, buy marinated tofu instead (although it’s really worth making your own)

450g/16 oz firm or extra firm tofu, cut into 0.5cm slices
6 tbsp soy sauce (use tamari if gluten-free)
2 tbsp soft brown sugar
Thumbnail of fresh ginger, peeled and finely chopped
Juice of 1 lime

Pickled vegetables

To save time, use kimchi, pickled daikon radish or mixed vegetables (fukujinzuke) instead

2 small carrots, peeled, halved lengthways and cut into thin sticks
1 turnip, peeled and cut into thin sticks – the same size as the carrot sticks
6 tbsp white wine vinegar
2 tbsp soft brown sugar
½ tsp salt

To serve

4 small baguettes (use gluten-free if needed)
½ cucumber, deseeded and cut into thin sticks
Spring onions, ends removed and sliced
Handful of fresh coriander, roughly chopped
Handful of fresh mint, stalks removed and roughly chopped
Squeeze of fresh lime juice
Vegan mayonnaise
Sriracha (optional)

Instructions

Tofu

Place the tofu slices on a baking tray in a single layer.
Mix the soy sauce, brown sugar, ginger and lime together in a mug. Pour it over the tofu so that it’s evenly covered. Ideally leave to marinate for a minimum of 30 minutes, turning the slices once.

Pickled vegetables

While the tofu is marinating, make the pickled vegetables.
Place the carrots and turnip in a small bowl and set aside.
Using a small saucepan, add the vinegar, sugar and salt.
Bring to the boil, making sure the sugar has dissolved, then pour immediately over the sliced vegetables. Make sure they are thoroughly coated then set aside to cool.

To serve

Fry the tofu slices on both sides until golden brown.
While the tofu is frying, fill each of the baguettes evenly using the filling ingredients, including the pickled vegetables.
When the tofu is ready, divide the slices up between the baguettes and add more vegan mayonnaise and sriracha if needed.

Keywords

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Tofu Banh Mi

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