Ingredients

Underline

280g Naked Tofoo, thinly sliced into 8

½ cucumber, halved seeded and cut into thin sticks

3 tbsp rice vinegar

1 tbsp caster sugar

½ tsp salt flakes

200g carrots, peeled and cut into thin sticks

1 tsp minced garlic

1 tsp minced ginger

1 tbsp clear honey

1 tbsp soy sauce

1 tbsp sunflower oil

4 individual baguettes or 2 baguettes halved

4 tbsp mayonnaise

2 tbsp chopped fresh coriander

1 tsp chilli sauce

Coriander and mint sprigs to garnish

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Banh Mi

Serves 4 • Prep 20 min • Cooking

Banh Mi
Ingredients

Underline

280g Naked Tofoo, thinly sliced into 8

½ cucumber, halved seeded and cut into thin sticks

3 tbsp rice vinegar

1 tbsp caster sugar

½ tsp salt flakes

200g carrots, peeled and cut into thin sticks

1 tsp minced garlic

1 tsp minced ginger

1 tbsp clear honey

1 tbsp soy sauce

1 tbsp sunflower oil

4 individual baguettes or 2 baguettes halved

4 tbsp mayonnaise

2 tbsp chopped fresh coriander

1 tsp chilli sauce

Coriander and mint sprigs to garnish

Method

Underline

1. Place the carrots and cucumber in a bowl, in a small pan heat together the vinegar, sugar and salt and pour over the vegetables, toss well and leave to cool.

2. Arrange the Tofoo onto a tray, mix together the garlic, ginger, honey and soy and brush over the Tofoo slices. Heat the oil in a non stick pan and fry the tofu for 2 minutes per side.

3. Split the baguettes in half. Mix the mayonnaise with the coriander and chilli sauce and spread a little into each baguette, top each with 2 cooked Tofoo slices and some pickled vegetables. Add a few sprigs of coriander and fresh mint leaves n to each to serve.