Satay Tofu Banh Mi

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs Lebanese cucumber
• 1bunch coriander
• 2pcs sandwich rolls
• 200g peanut satay tofu
• 40ml sweet chilli sauce
• 15ml white vinegar
• 15ml sugar
• 10ml boiling water
• 10ml vegetable oil
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 180C, fan-forced. Halve the carrot and cucumber widthwise, then thinly slice. Stack the slices and cut into thin matchsticks. Pick the coriander leaves, discarding the stems.
2. Step 2 — Pickle veggies
   Put 1 tbs white vinegar, 3 tsp sugar and 2 tsp boiling water in a large bowl and stir until the sugar dissolves. Add the carrot and cucumber and toss to combine. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Warm rolls
   Cut a slit lengthwise down the middle of the rolls, taking care not to cut all the way through. Put the rolls on an oven tray and bake for 8 mins or until warmed through and crusty.
4. Step 4 — Warm tofu
   Meanwhile, heat 2 tsp vegetable oil in a medium frypan over medium heat. Cook the tofu, turning, for 4 mins or until warmed through. Remove the pan from the heat.
5. Step 5 — Serve up
   Drain the pickled veggies. Thinly slice the tofu. Spread the rolls with 2 tbs mayonnaise (see Make it vegan) and fill with the pickled veggies, tofu and coriander leaves. Drizzle with the sweet chilli sauce and enjoy!
6. Step 6 — Make it vegan
   This dish is vegetarian but it's easy to make it suitable for vegans too. Just make sure you're using a vegan-friendly mayo, and it's good to go!

Allergens

Eier, Gluten, Sojabohnen, Wheat, Peanut