Vera Level Cooking Segment Recipes

Vietnamese Tofu Banh Mi

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 also make it with paneer!! 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!

TO MAKE THE PICKLE

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

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

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

1 large onion, cubed

1 tablespoon sugar

1 teaspoon salt

100 ml white vinegar

2 tablespoons water

TO MAKE THE PEANUT SAUCE

50 g coarsely pounded roasted peanuts

80 g Hoisin sauce

1 red chilli, finely chopped

2 teaspoons coarsely grated ginger

100 ml hot water

TO PREPARE TOFU

3 cloves garlic, pounded coarsely

60 g Thai Chilli Sauce

30 g Hoisin sauce

1 teaspoon 5-Spice powder

300 g firm tofu, cut into 1 cm thick slices

Oil for shallow frying

TO MAKE THE SANDWICH

2 small baguettes or other rolls

1-2 tablespoons olive oil

Peanut Sauce

Lettuce or other salad leaves

Vietnamese Vegetable Pickle

Fried tofu

METHOD

  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 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 caramelized.
  10. To make the sandwich, slit the baguette sideways.  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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