Lemongrass Tofu Banh Mi

In Vietnam, Banh Mi is a street food sandwich made with French baguettes and traditionally filled with liver pate. This is our healthy vegan version made with marinated tofu, salad and chilli lime mayo. For a picnic make them in advance and wrap in greaseproof paper, or take everything sliced and then everyone can personalise their sandwich by adding what they want.

Lemongrass Tofu Banh Mi

Dietary: Vegan | Makes: 4

Prep Time: 1 hour | Cook Time: 10 minutes

Ingredients

• 280g firm tofu
• 1 tbsp sunflower oil for frying

Tofu Marinade:

• 1 stalk lemongrass, chopped
• 2 garlic cloves, chopped
• 3cm piece ginger, peeled and chopped
• 1 small red chilli, seeds removed and chopped
• 3 tbsp light soy sauce
• 1 tbsp rice vinegar
• 1 lime, zested and juiced
• 1 tsp sugar

Filling

• 1 large or 2 small carrots
• ¼ cucumber
• 1 gem lettuce
• 4-6 radishes
• 2-3 sprigs mint
• Small handful coriander
• 4 tbsp vegan mayonnaise
• 1 tbsp Thai Sriracha chilli sauce or hot chilli sauce
• 1 baguette

Method

• Put all the marinade ingredients and half the lime juice in a blender and blend until smooth.
• Slice the tofu into 16 slices and lay in one layer in a dish.
• Pour the marinade over and set aside for at least an hour.
• Grate the carrot, place in a bowl and add the remaining lime juice. Mix and set aside.
• Slice the cucumber, thinly slice the radishes, shred the lettuce and roughly chop the mint and coriander.
• Mix the mayonnaise with the Sriracha chilli sauce and lime zest.
• Heat the sunflower oil in a non-stick frying pan.
• Remove the tofu slices from the marinade and blot gently on kitchen paper.
• Fry the tofu until crisp on both sides and place on a plate.
• To assemble the Banh Mi, slice the baguette into 4 and then slice each piece in half and spread both sides with the chilli lime mayonnaise.
• Place a layer of sliced cucumber, then some carrot, and some of the mint and coriander.
• Lay 4 slices of Tofu on the top, then add the lettuce, radish and more herbs.
• Serve straight away.

Alternatively, allow the Tofu to cool completely then assemble the Banh Mi, wrap in a paper napkin to absorb any juice, and then in greaseproof paper. Tie up with string and pack for a picnic sandwich with a difference!

Tips:

You could substitute the tofu with tempeh for an equally delicious result. If your baguette is a crusty dense one, you may wish to hollow out the baguette by removing a little of the dough first before filling with the ingredients to ensure a generously

Delicious food photography by Rob Wicks of Eat Pictures.

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