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Tofu banh mi

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:
  • Energy: 4065kj (972Kcal)
  • Protein: 26g
  • Carbohydrate: 103g
  • Fat: 49g
  • Contains: Gluten, Milk, Egg, Peanuts, Soy, Sesame
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 TOFU:

    Remove the ginger and honey 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 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.

Ingredients In your box:
  • 2 packs 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
  • 2 carrots
  • 2 radishes
  • 1 bag of coriander

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