Crumbed Tofu & Sriracha Mayo Banh Mi
with Potato Fries & Pickled Radish
- Wheat
- Gluten
- Soy
- Lupin
- Sesame
- Almond
- Hazelnut
- Eggs
- Milk
- May contain traces of allergens
- Soy
- Crustaceans
Here’s a fresh new take on everyone’s favourite Vietnamese sandwich - the Banh Mi! Tender crumbed tofu cooked to golden perfection is nestled inside toasted ciabatta with sriracha mayo, zingy pickled radish and punchy coriander. Who wants a bite?
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 sachet
Coriander
2
Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Lupin, Sesame, Almond, Hazelnut, Eggs, Milk)
1 packet
Sriracha
(May be present: Soy)
1 packet
Mixed Salad Leaves
200 g
Asian Marinated Tofu
(Contains: Wheat, Gluten, Soy; May be present: Crustaceans, Sesame, Eggs)
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
2
Potato
2
Radish
Nutrition Values
Utensils
Cooking Steps
• Cut potato into fries. • Set your air fryer to 200°C. • Place fries into the air fryer basket and drizzle over olive oil. Season with salt and pepper and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. TIP: No air fryer? Preheat oven to 240°C/220°C fanforced. Place fries on a lined oven tray, drizzle with olive oil, season and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, using a vegetable peeler, slice carrot into ribbons. In a medium bowl, combine the vinegar and a good pinch of sugar and salt. Add carrot to pickling liquid and add enough water to just cover. Set aside. Cut firm tofu (see ingredients) into 1cm pieces. • In a medium bowl, combine the plain flour, sweet soy seasoning and tofu.
• Cut ciabatta in half lengthways. • Toast or grill to your liking.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, shake excess flour off the tofu and cook, turning occasionally, until golden, 4-6 minutes.
• Meanwhile, drain pickled carrot. In a large bowl, combine carrot ribbons, mixed salad leaves and a drizzle of olive oil. Season to taste. • In a small bowl, combine sriracha and mayonnaise.
• Spread bases of ciabatta with some sriracha mayo. • Top with tofu, pickled carrot salad and torn coriander. Serve with any remaining salad and potato fries. Enjoy!
