Banh Mi

Serves 4 • Prep 20 min • Cooking 10 min
Vegetarians
Get this stuff
  1. 280g Naked Tofoo, thinly sliced into 8
  2. ½ cucumber, halved seeded and cut into thin sticks
  3. 3 tbsp rice vinegar
  4. 1 tbsp caster sugar
  5. ½ tsp salt flakes
  6. 200g carrots, peeled and cut into thin sticks
  7. 1 tsp minced garlic
  8. 1 tsp minced ginger
  9. 1 tbsp clear honey
  10. 1 tbsp soy sauce
  11. 1 tbsp sunflower oil
  12. 4 individual baguettes or 2 baguettes halved
  13. 4 tbsp mayonnaise
  14. 2 tbsp chopped fresh coriander
  15. 1 tsp chilli sauce
  16. Coriander and mint sprigs to garnish
Do this stuff
  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 Tofoo 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.
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