Char Siu Tofu Banh Mi

2 white baguettes
1 block firm tofu, sliced into thick pieces
1 carrot, julienned
1/2 daikon (mouli), julienned
1/2 cucumber, ribboned
Handful Thai basil
Handful mint
Handful coriander
1 fresh red chilli, thinly sliced
Vegetable oil

The Marinade
1 tablespoon chopped ginger
1 tablespoon chopped garlic
1 tablespoon white rice wine vinegar
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 tablespoon sugar
1 tablespoon hoisin sauce
1 tablespoon ketchup

The Pickle Liquid
2 tablespoons caster sugar
4 tablespoons white rice wine vinegar

The Sauce
2-3 tablespoons sriracha mayonnaise
Maggi seasoning, to taste

PREPARATION

1. Mix together all marinade ingredients in a bowl. Add the sliced tofu and coat well. Leave to marinate while preparing the other ingredients.
2. Combine the julienned carrot and daikon in a bowl. Add the caster sugar and rice wine vinegar, mix well and set aside to lightly pickle.
3. Prepare the garnishes by ribboning the cucumber, slicing the chilli and picking the Thai basil and mint leaves. Keep the coriander whole for layering.

COOKING

1. Heat a cast iron griddle pan over medium-high heat with a little oil. Grill the marinated tofu for 3-4 minutes on each side until charred with visible grill marks. Remove and set aside.
2. Slice the baguette lengthwise, keeping a hinge on one side. Scoop out a little of the inner bread to create space for the filling.
3. Splash a few drops of Maggi seasoning inside the bread. Spread sriracha mayonnaise on both sides.
4. Layer in the grilled tofu, cucumber ribbons, pickled carrot and daikon, Thai basil, mint, coriander and chilli. Add a spoonful of pickling liquid for extra brightness.
5. Close the sandwich, slice in half and serve immediately.

School of Wok Tips

• Always remove some inner bread to make space for fillings and prevent overflow.
• Firm tofu holds up best against crunchy pickles and bread texture.
• Grill on high heat to achieve proper char without drying out the tofu.
• Balance is key — sweet, salty, sour and fresh herbs should all be present in every bite.

FAQs

Can I use meat instead of tofu?
Yes. This marinade works beautifully with pork loin, chicken thigh or even beef.

How long will the pickles last?
Stored in a sterilised jar in the fridge, they can last for several weeks.

What type of bread should I use?
A simple white baguette works best. Avoid seeded or sourdough styles as they overpower the filling.