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Seared Tofu Banh Mi with Pickled Vegetables

& Spicy Mayo

Cooking time

40 minutes

Servings

2 / 4

Calories

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 (nonstick if possible)
    Zester
    Salt & pepper
    Oil
    Total Fat
    44 g
    Saturated Fat
    7 g
    Sodium
    1310 mg
    Total Carbs
    31 g
    Sugars
    18 g
    Protein
    21 g
    Fibres
    9 g
    Preparation
    a picture
    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.
    a picture
    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.
    a picture
    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.
    a picture
    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.
    a picture
    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!