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Salt and Pepper Banh Mi

Lockdown Cuisine


Icons/time 20 minutes
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Ingredients (15)

Serves 2

1/2 block tofu, pressed, frozen and thawed

2 medium baguettes

1 onion

1/2 red bell pepper

1 chilli

3 spring onions (plus extra to serve)

2 cloves garlic

3tbsp cornflour

1 tbsp salt

1tbsp pepper

1tbsp sugar

1tbsp Chinese 5 spice

3tbsp plant-based sriracha

1tbsp vegetable oil

1tbsp red cabbage pickle (optional, to serve)


Step 1

Combine the salt, pepper, sugar and Chinese 5 spice to make your seasoning before dicing onion, pepper, chilli, spring onion and garlic

Step 2

Cut the tofu into 1cm thick pieces. Add cornflour and the ¾ of seasoning to a bowl and mix. Coat the tofu in the mixture and shake off any excess flour

Step 3

Mix the mayonnaise and sriracha together for the sauce before frying the tofu for 3-4 minutes on each side over a medium heat with vegetable oil. Fry off the vegetables and add your remaining seasoning to taste

Step 4

To serve, spread your sriracha mayo on the baguettes before layering over the tofu, more mayo, the vegetables, then top with optional pickle and extra spring onion

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