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Vietnamese Tofu Sandwich

Tofu Sandwich

I like Vietnamese sandwich, also known as Banh Mi because it is different from most sandwiches – there are chillies and pickles in it! In Vietnam, pork and chicken sandwiches are popular. But I am sharing a vegetarian version of this awesome sandwich. You can make the pickle and peanut sauce up to two days in advance. Perhaps you can organise a sandwich party and let everyone design their own sandwich!

 Preparation time:   25 minutes

Cooking time: 15 minutes

Serves:   4


200 g cucumber, seeded, cut into strips 0.75 cm wide and 4 cm long

200 g carrot, peeled, cut into strips 0.75 cm wide and 4 cm long

200 g daikon radish, peeled, cut into strips 0.75 cm wide and 3 cm long

125 g onion, cubed

80 g sugar

10 g salt

130 g white vinegar

80 ml water


70 g coarsely pounded roasted peanuts

80 g Hoisin sauce

1 red chilli, finely chopped

2 teaspoons coarsely grated ginger

100 ml water


3 cloves garlic, pounded coarsely

60 g Thai Chilli Sauce

30 g Hoisin sauce

1 teaspoon Chinese sesame oil

1 teaspoon 5-Spice powder

500 g firm tofu, cut into 1 cm thick slices

Oil for shallow frying


3-4 small baguettes or other rolls

3-4 tablespoons Q.B.B. Ghee

Peanut Sauce

Lettuce or other salad leaves

Vietnamese Vegetable Pickle

Sliced red chillies (optional)

Fried tofu


  1. To make the pickle combine cucumber, carrot, daikon, onion, sugar and salt in a large bowl.
  2. Using fingertips, massage salt and sugar into vegetables until dissolved.
  3. Add rice vinegar and water.
  4. Pack vegetables into a medium-sized jar.
  5. Pickles can be used immediately, or for best results, seal jar and refrigerate at least overnight and up to 1 week.
  6. Combine and stir all the ingredients for making the peanut sauce together in a bowl and keep aside.
  7. To make the marinade for the tofu, combine garlic, Thai Chilli Sauce, Hoisin sauce, Chinese sesame oil and 5-Spice powder in a small bowl.
  8. Brush both sides of the tofu with the prepared marinade.
  9. Heat oil in a frying pan over medium heat. Fry the tofu, in batches, for 2–3 minutes each side or until caramelised.
  10. To make the sandwich, slit the baguette sideways. Spread with the Q.B.B. Ghee and toast the bread until light brown. Spread with the prepared peanut sauce on the bases. Top with lettuce, 2-3 pieces of the tofu and lastly a generous amount of the drained pickle.
  11. Sandwich with the remaining halves to serve.


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