Banh Mi

Serves 1 • Prep 30 min • Cooking 5 min
Vegan

 

Get this stuff
  1. 100g Naked Tofoo, sliced
  2. 1 demi baguette
  3. 1/2 tsp soy sauce
  4. 1/2 lime, zested
  5. 1/2 tsp grated ginger
  6. 1/4 tsp garlic paste
  7. 10g daikon, shredded
  8. 10g carrot, shredded
  9. 10g cucumber, shredded
  10. 1 tbsp rice vinegar
  11. oil
  12. 1g red chilli, sliced
  13. 10g radish, sliced
  14. 20g coriander (approx 10 sprigs)
  15. Freshly ground black pepper.
  16. 1/4 tsp Sriracha
  17. Squeeze of lime
Do this stuff
  1. Slice the Baguette in half lengthways. Mix together the soy sauce, lime zest, ginger, and garlic in a bowl.
  2. Marinade the Tofoo for 30 minutes.
  3. Shred the Daikon, Carrot & Cucumber and lightly pickle in the rice vinegar for 10-20 minutes.
  4. Heat a frying pan, add the oil, and lightly fry the Tofoo for a few minutes until it turns golden brown. Allow to cool.
  5. Place all the fillings into the baguette, in layers, and drizzle over the Sriracha. Season with pepper and finish with a squeeze of lime.
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