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
🔸️Corriander leaves, spring onions, red chilie for garnish.
🔹️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.
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