Banh Mi Chay (Vegan Tofu and Pickled Vegetable Baguette)
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Ingredients
- 300 g firm tofu
- 2 tbsp light soy sauce
- 2 baguette
- 1 carrot, julienned
- 150 g mooli (daikon radish)
- 3 tbsp rice vinegar
- 1 tbsp caster sugar
- 1 cucumber
- 1 fresh coriander
- 1 tbsp chilli sauce
Nutrition (per serving)
- Calories
- 497 kcal
- Protein
- 24.4 g
- Carbohydrate
- 75.2 g
- of which sugars
- 11.6 g
- Fat
- 9.1 g
- of which saturates
- 1.6 g
- Fibre
- 6.1 g
- Salt
- 3.19 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the carrot and mooli with the rice vinegar and sugar and leave to quick-pickle for 10 minutes.
- 2
Cut the tofu into slabs, toss with the light soy sauce, and fry in a little oil for 6-8 minutes until golden and firm.
- 3
Split the baguettes and drizzle with the chilli sauce.
- 4
Fill with the tofu, pickled carrot and mooli, sliced cucumber and coriander, then cut each baguette in half to serve.
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