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Seared Tofu Banh Mi with Pickled Vegetables

& Spicy Mayo

Cooking time

40 minutes


2 / 4


589 /serving

Banh Mi is the Vietnamese equivalent of a sub, but with all of the sweet and savoury perfection of traditional Vietnamese flavours. We’ve gone the vegetarian route with thick slices of seared tofu marinated in a zesty blend of soy, lime, garlic and ginger. Quick pickled carrots, daikon radish and cucumbers add a refreshing, zippy crunch. Piled into toasted baguette rolls with spicy Sriracha mayo and handfuls of fresh cilantro, our banh mi are a gourmet breath of fresh air any night of the week!

We will send you:

  • 100g Carrots
  • 225g Daikon
  • 20g Ginger
  • 2 Garlic cloves
  • 1 Bunch of cilantro
  • 1 Lime
  • 2 Lebanese cucumber
  • 30ml Soy sauce reduced in sodium
  • 60ml Mayonnaise
  • 45ml Rice vinegar
  • 12g Sugar
  • 7.5ml Sriracha sauce
  • 400g Tofu
  • 2 Mini-baguette

You will need:

Large pan (non-stick if possible)
Salt & pepper
Total Fat
44 g
Saturated Fat
7 g
1310 mg
Total Carbs
31 g
18 g
21 g
9 g
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Mise en place
Pick the cilantro leaves off the stems. Peel and grate the carrot and daikon. Thinly slice the cucumber into rounds. Pat the tofu dry with paper towel; cut crosswise into eight slices. Zest and juice the lime. Mince the garlic. Peel and mince the ginger. In a bowl, combine the mayonnaise and as much of the Sriracha as you’d like; season with salt to taste.
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Marinate the tofu
In a small bowl, whisk together the soy sauce, lime zest and juice, garlic, ginger and 2 tbsp of oil (double for 4 portions); season with S&P to taste. Place the slices of tofu in a shallow dish and cover with the marinade. Let the tofu marinate for at least 10 minutes, flipping the slices halfway through.
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Pickle the vegetables
While the tofu marinates, in a large pan (nonstick, if possible), combine the carrot, cucumber, daikon, vinegar, sugar and ⅔ cup of water (double for 4 portions); season with S&P and bring to a boil. Once boiling, cook, stirring frequently, 1 to 2 minutes, or until the sugar has dissolved and the liquid is slightly reduced in volume. Transfer to a heatproof bowl and set aside to pickle, stirring occasionally, for at least 10 minutes. Wipe out and reserve the pan.
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Cook the tofu
While the vegetables pickle, in the reserved pan, heat a thin layer of oil on medium-high. Add the marinated tofu to the pan in an even layer (work in batches to not overcrowd the pan) and cook, 2 to 4 minutes per side, or until browned. Set aside any remaining marinade. Transfer the browned tofu to a paper towel-lined plate and season with salt. Remove any excess oil from the pan and set aside.
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Toast the rolls & serve
Heat the reserved pan on medium-high. Cut the baguettes in half horizontally, without going all the way through to the other side. Open the baguettes like a book and place in the pan cut sides down. Toast, 1 to 2 minutes, until slightly golden. Spread a layer of Sriracha mayo on the bottom of each roll. Top with the tofu slices, remaining marinade, pickled vegetables (drain before adding) and cilantro. Bon appétit!