Banh Mi With Crispy Tofu And Pickled Veggies ?

banh mi with crispy tofu and pickled veggies display image fba

Banh Mi with crispy tofu and pickled veggies ?

?️4 baguettes (I used bakery bread rolls)
?️1 medium carrot and 1 cucumber, thinly sliced
?️ 1 tbsp apple cider vinegar
?️200g tofu, sliced into 1cm stripes
?️Tofu marinate: 1/2 chilie powder, 1 tbsp nooch, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp veggie stock powder, salt to taste and 1 tbsp olive oil
?️Mayo
?️Sauerkraut (bottled)
?️Corriander leaves, spring onions, red chilie for garnish.

Preparation
?️Coat the cucumber and carrots with apple cider vinegar and salt.
?️Marinate the tofu.
?️Heat a non-stick pan, and fry the marinated tofu until slightly crispy on either sides. I didn’t add any further oil other than what was used in the marinate.
?️Assemble: Slice the baguette in the middle, mayo, tofu, pickled veggies, sauerkraut and garnish with corriander leaves, spring onions and red chilie.

Enjoy!
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