Chili Tofu Banh Mi Recipe
- Mariann Sebok
- 19 hours ago
- 2 min read
I initially discovered this Chili Tofu Banh Mi recipe in the Tasty Vegan edition of Women's Weekly. Since I first prepared it, my husband has been requesting it repeatedly. It's tasty, healthy, and a hit with everyone. I've even hosted Banh Mi parties where I serve these delightful buns to friends, and they all adore them!
This Banh Mi includes a bun, coriander chili vegan mayonnaise, fried tofu with sweet chili sauce, a quick pickle, and fresh green slaw. After preparing these straightforward ingredients, you simply need to assemble them quickly. You can also use your preferred gluten-free bun to make it gluten-free!
Ingredients
Pickle:
1 large carrot, peeled
1 Lebanese cucumber, peeled
3 trimmed radishes
1/2 cup (125 ml) brown rice wine vinegar
1 tbsp coconut sugar
1/2 tsp salt
Sauce:
1/3 cup vegan mayo
1/3 cup coriander
1 chili, how hot do you like it?
Tofu:
1/3 cup corn flour
300g firm tofu
2 tbsp olive oil
Salad
1 1/2 cup of shredded red cabbage
Chili sauce, we prefer sriracha
1/2 cup of chopped fresh coriander
1/2 cup fresh mint, chopped
4 wholegrain sourdough bread rolls. Or use your favorite gluten free buns
Method
1, Cut carrots into matchsticks, cut seed out of cucumbers, and cut to batons. Trim radish and slice them thin. Mix all the pickle in a small bowl. Add all ingredients and let it rest.
2, Blend sauce Ingredients together and set aside.
3, Slice up tofu, then coat it in corn flour. Fry both side in pan with olive oil.
4, Chop up salad ingredients
5, Assemble sandwich. Cut bun in half, then spread sauce on top half inside the ban. Place salad ingredients in the roll, then pickles and finally fried tofu. Each sandwich should have 1/4 of all ingredients. Pour chili sauce on just how you like it.
Enjoy.
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