Light Meals

Tofu Banh Mi

Some say this is the King of sandwiches, and I am inclined to agree. I had my first one recently and have no idea what took me so long. I had been meaning to try one but never seemed to have the opportunity. It's a bit like Bloody Mary's, it took me a while to try those and now I can't imagine life without them! Seriously, if you're like me and you haven't tried one yet please don't hold back, you need these in your life.




280g block firm tofu cut into slices

2 garlic cloves peeled and crushed or grated

Thumb sized piece of ginger peeled and grated

Zest and juice 1 lime

1 tbsp. sesame oil

Good grind black pepper

3tbs tamari sauce

To serve

Small handful coriander leaves

1 jalapeno chilli

Approx. 4 tbsp. sriracha mayo, or mix sriracha with mayo.

2 banquettes (I like to use the part baked ones as they are quite soft and you don’t want a crusty roll with this)

¼ cucumber peeled or thinly sliced

Crispy onions, shop brought (optional)

Extra veganaise

Pickled veg

½ mooli or Daikon cut into match sticks

1 large carrot cut into match sticks

¼ of a cucumber peeled into strips

½ cup rice wine vinegar

½ cup white wine vinegar

¼ cup sugar

A good pinch of salt

A few slices of the jalapeno


  1. First combine all the pickled veg ingredients and set aside.
  2. Whisk all the Tofu marinade together and pour over the sliced tofu, ensure it’s all covered. Set aside.
  3. You can leave these to marinade and pickle for a few hours, or at least half an hour.
  4. Meanwhile prep all the other ingredients if you haven't done so and warm your banquettes.
  5. When you're ready to serve, heat a little oil in a non-stick frying pan and cook your tofu in batches until crispy on the outside.
  6. Spread your baguettes with Sriracha mayo, extra mayo, some pickled veg, coriander leaves and jalapeno slices, top with the tofu and add a little more veg and sriracha mayo for good measure, finishing with a sprinkle of crispy onions.

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