Char Siu Tofu Banh Mi
Tofu slices, marinated in char siu sauce, pickles and a dash of maggi sauce. This Banh Mi gives you a different layer of flavour on every bite.
Ingredients
2 medium size baguettes
1 pack firm tofu
1 cucumber
A small bunch of coriander
A small bunch of thai basil
2 tsp maggi sauce (optional)
2 tbsp siracha mayo
Vegetable oil
Marinade
2 cloves garlic
1 cube ginger
2 tablespoons Tomato Ketchup
2 tablespoons Hoi Sin sauce
2 tablespoons sugar or honey
1 tablespoons rice vinegar
1 tablespoon dark soy sauce
1 tablespoon sesame oil
Pickled veg
1 carrot
1 red chilli
½ daikon
5 tablespoons rice wine vinegar
2 tablespoons caster sugar
1 star anise
Pinch of salt
Method
Preparation
Finely slice the carrot and daikon. Cur the cucumber lengthwise, pick the leaves of the thai basil and set aside.
In a small prep bowl, dissolve the sugar into rice vinegar, along with a pinch of salt. Add the carrots and daikon, making sure they are all covered completely by the dressing to properly and evenly marinate. Set aside.
Slice the tofu into 2cm thick slices. In a mixing bowl, combine all the marinade ingredients and pour them on top of the tofu slices making sure they are well covered, refrigerate for 30mins or overnight for better results.
Cooking
Heat 1-2 tablespoon vegetable oil to a high heat and then place the tofu slices into the pan. Fry for 3-4 minutes on one side before then turning and frying the other side.
Serve inside a fresh baguette with sriracha mayo, pickled carrots, daikon, cucumber, herbs and a dash of maggi sauce.
Char Siu Tofu Banh Mi
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2 medium size baguettes
1 pack firm tofu
1 cucumber
A small bunch of coriander
A small bunch of thai basil
2 tsp maggi sauce (optional)
2 tbsp siracha mayo
Vegetable oil
Marinade
2 cloves garlic
1 cube ginger
2 tablespoons Tomato Ketchup
2 tablespoons Hoi Sin sauce
2 tablespoons sugar or honey
1 tablespoons rice vinegar
1 tablespoon dark soy sauce
1 tablespoon sesame oil
Pickled veg
1 carrot
1 red chilli
½ daikon
5 tablespoons rice wine vinegar
2 tablespoons caster sugar
1 star anise
Pinch of salt
Preparation
Finely slice the carrot and daikon. Cur the cucumber lengthwise, pick the leaves of the thai basil and set aside.
In a small prep bowl, dissolve the sugar into rice vinegar, along with a pinch of salt. Add the carrots and daikon, making sure they are all covered completely by the dressing to properly and evenly marinate. Set aside.
Slice the tofu into 2cm thick slices. In a mixing bowl, combine all the marinade ingredients and pour them on top of the tofu slices making sure they are well covered, refrigerate for 30mins or overnight for better results.
Cooking
Heat 1-2 tablespoon vegetable oil to a high heat and then place the tofu slices into the pan. Fry for 3-4 minutes on one side before then turning and frying the other side.
Serve inside a fresh baguette with sriracha mayo, pickled carrots, daikon, cucumber, herbs and a dash of maggi sauce.
Char Siu Tofu Banh Mi
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!