Peking banh mi

Name: Peking banh mi
Cook time: 15 min
Yield: 4

with pickled vegetables and sriracha mayo

Ready in around 15 mins

RECIPE FACT:

Did you know, the banh mi sandwich was created in Vietnam in the late 1950’s?

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE PICKLED VEGETABLES:

Make ribbons with the carrots by running a peeler the full length along the carrot, rotating after each peel. Place in a bowl and pour over the rice pickle dressing. Finley slice the radishes and add to the bowl with the carrot and toss to combine.
2. TO HEAT THE BANH MI ROLLS:

Slice the banh mi rolls in half lengthways without cutting all the way through. Place a non-stick frying pan over a medium high heat with a drizzle of oil. Once hot add the rolls and cook for 1-2 mins each side to toast and warm through. Remove from the pan and cover to keep warm. Place the red and green sliced cabbage into a bowl.
3. TO COOK THE PEKING TOFU:

Remove the Peking marinated tofu from its packaging reserving the sauce and slice into 1 cm slices. Place the frying pan back over a medium-high heat with a drizzle of oil. Once hot add the tofu and cook for 2-3 mins on each side. Pour in the reserved sauce and cook for 30-60 secs until reduced. Remove from the heat and cover to keep warm.
TO SERVE:

Smear a spoonful of sriracha mayo onto the bottom of the rolls and top with a handful of the cabbage. Add a few slices of Peking tofu and top with the pickled vegetables. Dollop with extra mayo, sprinkle over the toasted shallots and peanuts and add a couple of stems of coriander. Serve remaining tofu and cabbage on the side drizzled with rice vinegar dressing.