Tofu Banh Mi Toast

A fresh summer recipe, perfect for a quick lunch in the sun.

30 minutes cook

Serves 2

Mia Jacobs

Twisted: Unserious food tastes seriously good.

Ingredients

For the marinated tofu

2 tspketchup

2 tspsoy sauce

1 tsprice wine vinegar

1 tspsesame oil

1garlic clove, grated

1/2 tspfresh ginger, grated

280gextra firm tofu, sliced into 1cm slices

For the pickled carrot and daikon

1small carrot, julienned

30gdaikon, julienned

a big pinchsalt

2 tbsprice wine vinegar

1 tbspwater

1 tspsugar

To serve

2-4sourdough, toasted

1 tbspsriracha mayo

to tastemaggi seasoning

1/4cucumber, thinly sliced

to garnishfresh mint and coriander

For me, Banh Mi is the perfect sandwich. It's fresh, packed with flavour and texture and hits all the sweet, sour, spicy notes you could want from each bite. We've taken all our favourite bits from the banh mi and made this, perfect for a quick lunch.

Method

Mix together all the ingredients for the marinade then tip over the sliced tofu. Marinade for at least 15 mins.

Prepare the pickled veg by placing them in a colander and salting generously. Leave to strain for 5 mins then wash the excess salt off and squeeze out any moisture.

Mix the veg with the vinegar, water and sugar and leave to pickle.

Heat a frying pan over a medium high heat with a drizzle of oil. Place the tofu pieces in and fry on each side until sticky and golden brown.

Spread some Sriracha mayo over the toast then drizzle with a bit maggi seasoning. Load on the cucumber followed by the drained pickled veg, fried tofu and finally the fresh herbs. Enjoy!