This Tofu Banh Mi Sandwich contains crispy seared marinated tofu, pickled vegetables, coriander and Sriracha mayonnaise for a sandwich with full flavor!
Course sandwich
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 2Sandwiches
Author Klaraslife
Ingredients
1 block firm tofu
vegetables
1carrot
1small purple radish
1tspsalt
3tbsprice vinegar
1pinchof sugar
200mlof water
mayo
3tbspvegan mayonnaise
1tspSriracha sauce
1tsphoisin
marinande
2tbspsoy sauce
1tbspsesame oil
3clovesof garlic
1cmpiece of ginger
1tspsugar
also
fresh coriander
1spring onion
1small garden cucumber
1baguette roll
Instructions
Wrap the tofu in a tea towel and place a heavy saucepan on top. Let stand for 30 minutes.
Cut or slice the carrots and radish into sticks. Mix salt, vinegar, sugar and water and let the vegetables steep for half an hour.
Mix the mayo with sriracha and hoisin.
Put the soy sauce and sesame oil in a bowl. Chop the garlic and ginger very finely or, best of all, crush them. Add to the soy mixture together with the sugar and stir well.
Cut the tofu into thirds lengthways and then halve. Place in the marinade and let it steep for 30-60 minutes.
Cut the cucumber and spring onion into thin slices / rings.
Heat the oil in a pan, add the tofu and marinade to the pan and then fry on both sides.
Halve the baguette, brush with mayo, then top with lettuce leaves, tofu, pickled vegetables, cucumber, coriander and spring onions.