Tofu Banh Mi

🥘 Ingredients

• carrot 1 large
• daikon 150 g
• caster sugar 40 g
• fine salt 4 g
• rice vinegar 120 ml
• warm water 120 ml
• extra-firm tofu 400 g
• soy sauce 30 ml
• maple syrup 15 ml
• Chinese five-spice 3 g
• smoked paprika 1 g
• garlic powder 3 g
• sriracha 15 ml
• cornflour 8 g
• neutral oil
• oyster or chestnut mushrooms 200 g
• neutral oil 15 ml
• soy sauce 15 ml
• sugar 2 g
• Thai basil leaves and tender stems 15 g
• coriander stems 5 g
• toasted cashews or peanuts 20 g
• garlic clove 1
• neutral or olive oil 60 ml
• lime juice 5 ml
• salt 1 pinch
• vegan mayo 60 ml
• sriracha 20 ml
• lime juice 5 ml
• small baguettes or Vietnamese bánh mì rolls 2
• cucumber 100 g
• coriander leaves and tender stems 10 g
• spring onions 2
• fresh red chilli
• crispy fried shallots 15 g

1. 1

   Julienne the carrot and daikon .
2. 2

   Dissolve caster sugar and fine salt in rice vinegar and warm water . Submerge the veg and leave for at least 1 hour
3. 3

   Drain well before using.
4. 4

   Press extra-firm tofu for 20 minutes . Slice into 1.5cm slabs.
5. 5

   Whisk together soy sauce , maple syrup , Chinese five-spice , smoked paprika , garlic powder , and sriracha into a marinade. Coat the tofu and leave for at least 15 minutes .
6. 6

   Dust the tofu slabs with cornflour . Pan-fry in neutral oil over medium-high heat for 4 minutes per side until deeply browned and crisp at the edges. Brush any leftover marinade over in the last minute so it glazes.
7. 7

   Tear or thickly slice oyster or chestnut mushrooms . Get a dry pan or griddle screaming hot.
8. 8

   Cook the mushrooms in neutral oil without moving them much so they char and catch for 6 minutes . Splash in soy sauce and sugar at the end and toss until sticky.
9. 9

   Blitz Thai basil leaves and tender stems , coriander stems , toasted cashews or peanuts , garlic clove , neutral or olive oil , lime juice , and salt to a loose paste in a blender or food processor .
10. 10

    Stir together vegan mayo , sriracha , and lime juice . Adjust heat to taste.
11. 11

    Warm small baguettes or Vietnamese bánh mì rolls in a hot oven for 4 minutes until the crust crisps. Split lengthways without cutting all the way through.
12. 12

    Spread basil pesto on the bottom half, chilli mayo generously on the top half.
13. 13

    Layer in cucumber cut into thin ribbons or batons, then the spiced tofu slabs, then the charred mushrooms.
14. 14

    Pile on the drained carrot & daikon pickle.
15. 15

    Finish with coriander leaves and tender stems , spring onions , finely sliced on the diagonal, fresh red chilli if using, and crispy fried shallots . Press gently shut and eat immediately while the bread is still crisp and the tofu hot.