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Lemongrass tofu bánh mì

Lemongrass tofu banh mi

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The bánh mì is one of the world’s great sandwiches. This glorious mash up came about as a result of French colonial rule in Vietnam, when French ingredients like baguette, mayonnaise and pâté were combined with chilli and pickled vegetables.

People tend to associate the bánh mì with pork, but there are other interesting fillings to try. You’ve probably guessed by now that tofu is one of them. One of the greatest properties of tofu is its texture, and this recipe should give you the right balance of crisp outer skin and soft, wobbly interior.

The best way to cook this is on a griddle pan, over a moderate, rather than high, heat. This ensures the tofu has time to develop a decent crust, which can otherwise stick to the pan

Ingredients

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Method

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1
Cut the tofu into slices approx. 1.5cm thick and lay on a kitchen paper lined plate in a single layer. Cover with more kitchen paper then cover with something heavy such as a wooden chopping board and leave for 20 minutes
2
Remove the chopping board and towel and transfer the tofu to shallow dish
3
Blitz the remaining ingredients in a food processor. Cover the tofu with the marinade, taking care not to break it. Marinate for a couple of hours or overnight
4
Meanwhile, pickle the vegetables. Dissolve the sugar and salt in the vinegar in a saucepan over a medium heat and pour the liquid over the vegetables in a shallow dish. Leave while you make everything else, stirring occasionally
5
To cook the tofu, heat a griddle pan over a moderate heat and brush it well with oil. Brush the excess marinade from the tofu and reserve it
6
Fry the tofu until a golden crust has developed on both sides, taking care not to break it. Brush lightly with the reserved marinade when still hot from the pan
7
Assemble the sandwiches by splitting the baguettes, spreading with mayo, adding the tofu, pickled veg, herbs, chilli and cucumber
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Lemongrass tofu bánh mì

 
 

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