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Tofu Banh Mi Roll

Tofu Banh Mi Roll

These vegetarian rolls are a Vietnamese staple, full of flavour and crunch.

Tofu Banh Mi Roll

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)

 

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.

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