Tofu banh mi
Ready in around 15 mins
- Energy: 4065kj (972Kcal)
- Protein: 26g
- Carbohydrate: 103g
- Fat: 49g
- Contains: Gluten, Milk, Egg, Peanuts, Soy, Sesame
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1. TO PREPARE THE PICKLED VEGETABLES:
Using half the carrot, make ribbons 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 radish and add to the bowl with the carrot and toss to combine.
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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.
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3. TO COOK THE TOFU:
Using half the packet of ginger and honey tofu, remove 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.
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TO SERVE:
Smear a spoonful of sriracha mayo onto the bottom of the roll and top with a handful of the cabbage. Add a few slices of 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 pickle dressing.
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- 1 pack of ginger and honey tofu
- 1 pack of banh mi rolls
- 1 pot of rice pickle dressing
- 1 pot of sriracha mayo
- 1 sachet of toasted shallots and peanuts
- 1 bag of red and green sliced cabbage
- 1 carrot
- 1 radish
- 1 bag of coriander
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