Tofu Banh Mi Toast

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

Done in 30 minutes

Serves 2

Mia Jacobs

Dish by Mia Jacobs

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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.


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!

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Mia Jacobs

Mia Jacobs

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