For a more substantial meal, consider adding avocado slices or a drizzle of hoisin sauce to your banh mi
| Created by | Spinneys |
| Prep time | 30 minutes |
| Marination Time | 1 hour+ |
| Pickling Time | 30 minutes+ |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Vietnamese |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 452 |
| Fat | 17.4g |
| Saturates | 1.8g |
| Protein | 14.7g |
| Carbs | 57.6g |
| Sugars | 14.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPress and slice the tofu into 2cm-thick strips. Peel and mince the garlic.
In a bowl, whisk together the soya sauce, hoisin sauce, maple syrup, garlic, sesame oil, salt and pepper. Place the sliced tofu in a shallow dish and pour the marinade over it. Ensure each piece is evenly coated. Let it marinate for at least 1 hour.
In a bowl, mix the rice vinegar, water, sugar and 1tsp salt until the sugar and salt dissolve. Divide between 2 bowls.
Julienne the carrot and finely slice the radish. Place separately in the bowls of the pickling liquid. Toss to coat. Leave them to pickle for at least 30 minutes.
In a small bowl, combine vegan mayonnaise, Sriracha sauce and lime juice.
Heat a medium-sized pan over a medium-high heat. Place the marinated tofu slices in the pan and cook for 2-3 minutes on each side until golden and slightly crispy.
Halve and toast the baguettes. Finely slice the cucumber.
To assemble the banh mi, spread a generous amount of the Sriracha mayo on the toasted baguette halves. Layer with the tofu slices followed by the pickled vegetables, cucumber slices and coriander leaves.
