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Smoky tofu bánh mì recipe

Smoky tofu bánh mì recipe

1 rating

Created by The Tesco Real Food team

Our take on the classic Vietnamese sandwich is this quick and easy recipe, served with a zingy carrot and cucumber pickle and slices of smoked tofu coated in sweet, salty and spicy flavours. This makes a fun and fresh fakeaway for two or a great treat lunch. See method

  • Serves 2
  • Takes 20 mins plus pressing and pickling
  • 657 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 399g pack Plant Chef organic smoked tofu
  • ¼ cucumber, sliced
  • 1 large carrot, scrubbed and julienned
  • 50ml rice vinegar
  • pinch caster sugar
  • 1½ tbsp rapeseed oil
  • 1 tbsp reduced-salt soy sauce
  • 1 tsp maple syrup
  • 1 white baton
  • 1 tbsp vegan mayo
  • 15g fresh herbs, leaves picked (we used mint and coriander)
  • sriracha, to serve
  • 1 tbsp crispy onions

Each serving contains

  • Energy

    2755kj
    657kcal     33%

  • Fat

    28g 40%

  • Saturates

    4g 20%

  • Sugars

    14g 16%

  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 67.7g Protein 29.6g Fibre 6.8g

Method

  1. Drain the tofu, squeezing out as much liquid as possible. Wrap in kitchen paper, put on a plate and put a heavy pan on top to press. Mix together the cucumber, carrot, rice vinegar and a pinch each of salt and sugar; leave to pickle for at least 20 mins.
  2. Uncover the pressed tofu and cut widthways into 8 thin slices. Heat the oil in a frying pan over a medium heat. Fry the tofu slices for 6-8 mins, turning halfway, until golden. Remove from the heat, then add the soy sauce and maple syrup, tossing the tofu to coat.
  3. Halve the baton, then slice it open, being careful not to cut all the way through. Spread the bottom halves with mayo, then layer in the tofu, pickled veg and herbs. Drizzle with sriracha and scatter with the crispy onions.

Tip: The tofu can be pressed and the veg pickled up to 24 hrs ahead; chill overnight.

See more Tofu recipes

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