Name: Banh Mi with Lemongrass Tofu
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Vietnam
Ingredients: 4 small baguettes; 400 g firm tofu, pressed and sliced; 2 lemongrass stalks, tender centres minced; 2 tbsp soy sauce; 1 tbsp maple syrup; 2 garlic cloves, grated; 2 tbsp neutral oil; 1 carrot, shredded; 150 g daikon, shredded; 80 ml rice vinegar; 1 tbsp sugar; 1/2 tsp salt; 1 cucumber, sliced; 15 g coriander leaves; 4 tbsp vegan mayonnaise; 1 chilli, sliced

Method

01
Step 1
Mix vinegar, sugar and salt; toss with carrot and daikon and rest 20 minutes.
02
Step 2
Mix soy sauce, maple syrup, garlic and lemongrass; coat tofu for 15 minutes.
03
Step 3
Heat oil and pan-fry tofu for 4 minutes per side until golden, adding any clean remaining sauce near the end.
04
Step 4
Split and warm baguettes. Spread with vegan mayonnaise.
05
Step 5
Fill with tofu, drained pickles, cucumber, coriander and chilli. Serve immediately.

Nutrition

Nutrition has not been calculated for this recipe.

Editorial recipe. Preparation may vary by region; not independently kitchen-tested.

Source: BestFoodBook original editorial recipe; not kitchen-tested

Banh Mi with Lemongrass Tofu

Method

Step 1

Step 2

Step 3

Step 4

Step 5

Nutrition