Bánh Mì - Crispy Tofu
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INGREDIENTS
| 1 |
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medium carrot (120g),
cut into matchsticks
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| 1 |
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small lebanese cucumber (100g), halved, seeded,
cut into batons
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| 3 |
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trimmed red radishes (45g),
sliced thinly
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| 1/2 |
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cup (125ml) rice wine vinegar
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| 1 |
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tablespoon coconut sugar
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| 1/2 |
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teaspoon salt
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| 1/4 |
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cup (100g) vegan mayonnaise
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| 1/3 |
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cup loosely packed fresh coriander leaves
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| 1 |
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fresh long green chilli,
sliced thinly
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| 1/4 |
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cup (50g) cornflour (cornstarch)
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| 300g |
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firm tofu, cut into 8 long slices
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| 2 |
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tablespoons olive oil
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| 1 1/4 |
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cups (120g) shredded red cabbage
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hot chilli sauce, to taste
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| 1/2 |
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cup loosely packed fresh coriander, extra
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| 1/2 |
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cup loosely packed fresh mint leaves
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| 4 |
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long wholegrain sourdough bread rolls (crusty baguette) |
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INSTRUCTIONS
| 1. |
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Place carrot, cucumber and radish in a medium bowl. Pour vinegar over vegetables; sprinkle with coconut sugar and salt. Stir to combine.
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| 2. |
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Blend or process mayonnaise, coriander and half the shilli until smooth.
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| 3. |
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Place cornflower on a plate. Toss tofu in cornflower to coat. Heat oil in a large frying pan over madium -high heat. Cook tofu, turning, until golden and heated through.
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| 4. |
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Drain vegetables; reserve pickling liquid for another use.
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| 5. |
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Divide cabbage, pickled vegetables, tofu, mayonnaise mixture, chilli sauce, extra coriander, mint and remaining fresh chili between bread rolls.
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Serves 4 |
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