Name: Tofu Banh Mi Toast
Cook time: 30 minutes
Yield: 2
Ingredients: 2 tsp ketchup; 2 tsp soy sauce; 1 tsp rice wine vinegar; 1 tsp sesame oil; 1 garlic clove, grated; 1/2 tsp fresh ginger, grated; 280g extra firm tofu, sliced into 1cm slices; 1 small carrot, julienned; 30g daikon, julienned; a big pinch salt; 2 tbsp rice wine vinegar; 1 tbsp water; 1 tsp sugar; 2-4 sourdough, toasted; 1 tbsp sriracha mayo; to taste maggi seasoning; 1/4 cucumber, thinly sliced; to garnish fresh mint and coriander

Mia Jacobs

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. 

A delicious lunch or snack, this tofu banh mi toast is packed with flavour and topped with a crunchy pickle and fresh, fragrant herbs. 

Tofu Banh Mi Toast

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!

<p>A fresh summer recipe, perfect for a quick lunch in the sun.</p>


Tofu Banh Mi Toast

Ingredients

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Mia Jacobs

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