These vegetarian Banh Mi rolls are a Vietnamese staple, full of flavour and crunch.
3 tbsp rice wine vinegar
3 tsp fish sauce, plus extra 2 tbsp
1. tbsp caster sugar
4 red radishes, julienned
1 medium carrot, julienned
1 lebanese cucumber, sliced, deseeded
2 tsp grated ginger
1 garlic clove, finely chopped
350g firm tofu, cut into 1.5cm-thick slices
1/2 cup cornflour
Vegetable oil, to pan-fry
1/4 cup mayonnaise
2 tbsp sriracha sauce
4 crunchy Vietnamese-style bread rolls or baguettes, buttered
4-8 coriander sprigs
Sliced chilli, to serve (optional)
How to make Bahn Mi
Combine vinegar, fish sauce and sugar in a medium-sized glass bowl, stirring to dissolve sugar. Add radish, carrot and cucumber, and stir. Set aside for 15-20 minutes to marinate.
Combine ginger, garlic and extra fish sauce in a large bowl. Add tofu. Set aside for 20 minutes to marinate. Drain tofu, discarding liquid. Combine cornflour and sea salt on a plate, coat tofu in mixture and shake off excess. Pour oil into a large frying pan until 1cm deep. Heat over a medium heat. Fry tofu in batches for 3-4 minutes each side or until golden. Drain on paper towel. Slice into triangles.
Meanwhile, combine mayo and sriracha in a small bowl. Drain pickle.
Place tofu in rolls. Top with pickle, coriander sprigs and sriracha mayo. Top with chilli, if desired. Serve.