Tofu Banh Mi with crispy sweet soy sauce tofu, pickled veg and a home-made dressing to go on top! ??? I’ve teamed up with @mailleaustralia to put a little spin on the classic banh mi with this flavourful plant-based version ? SAVE this recipe and try it out!! ??
Prep: 20 min
Cook: 10 min
1/2 cup white vinegar
3/4 cup warm water
3 tbsp white sugar
1/4 tsp sea salt
1 medium carrot, peeled and shredded (you can also add shredded daikon radish into this mix)
1 tbsp neutral cooking oil
250g firm tofu, sliced
1.5 tbsp soy sauce
3 tsp brown sugar
Pinch of ground white pepper
Sesame Soy-Mustard Vinaigrette
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp white vinegar
1 tbsp maple syrup or rice malt syrup
1 tsp @mailleaustralia wholegrain mustard
1 garlic clove, finely minced
2x long bread rolls or baguettes, toasted and cut/split open length-ways
Handful @mailleaustralia pickles, thinly sliced
1 cucumber, sliced into strips lengthways
Green Onions, thinly sliced
4-5 fresh coriander sprigs
1 fresh red chilli, thinly sliced
1. Prepare the pickled carrots ahead of time by combining the vinegar, water, sugar and salt in a jar. Mix well to dissolve the sugar and salt. Add in the carrot and pop the lid on. Refrigerate overnight.
2. Add cooking oil into a frypan and heat over medium heat. Add in the tofu and fry on both sides until golden and crispy. Turn the heat off then add in the soy sauce, sugar and pepper. Toss well until the tofu is well coated and has absorbed all of the sauce.
3. In the meantime, whisk all of your vinaigrette ingredients together to make your banh mi dressing.
4. To assemble, spread a generous amount of vegan mayonnaise onto the inside of each bread roll. Top with carrots, pickles, cucumber, tofu, green onion, coriander, chilli and fried shallots. Spoon in a generous amount of the prepared dressing and enjoy immediately! ?