Tofu Banh Mi Roll

Tofu Banh Mi Roll

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.

Check out our other recipe for Bahn Mi here

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