STICKY Tofu Bahn Mi

INGREDIENTS:

For the Bahn Mi:

• 1-2 Baguette's

• 1 stalk of coriander

For the Tofu:

• 1/2 Block of Firm tofu

• 3 tbsp of soy sauce

• 1 tbsp of hoisin sauce

• 1 tbsp of sesame oil

• 1 tbsp of corn starch

• 3 tbsp of rice wine vinegar

• 2 large garlic cloves, minced

• 1 tbsp of coconut oil (or any preferred oil for frying)

• Salt and pepper

For the Pickled Vegetables:

• 1 Red or Green chilli

• 1 Carrot, julienned

• 1 Cucumber, julienned

• 1/4 Cup of rice wine vinegar

• 1 tbsp of Coconut sugar (or brown sugar)

• Pinch of salt

For the Bahn Mi Sauce:

• 1/4 cup of vegan mayonnaise

• 1 tbsp of hoisin sauce

• 1 tbsp of soy sauce

• 1 tbsp of maple syrup

DIRECTIONS:

1. Start by chopping the carrots, cucumber and chilli. Place them in a tupperwear container and add in the rice wine vinegar, coconut sugar and salt. Cover with lid and leave in the fridge for minimum 30 minutes.

2. To a mixing bowl add soy sauce, hoisin, sesame oil, corn starch rice wine vinegar and minced garlic. Combine well with a fork and set aside. Slice the tofu into medium sized squares and place them in the mixing bowl with the sauce. Transfer the tofu to the fridge and let it marinate for 20-30 minutes.

3. Remove the tofu from the fridge and heat a non stick pan over medium heat. Add 1 tbsp of coconut oil and once hot take out the pieces of tofu and lay them evenly side by side on the pan. Save the marinade in the mixing bowl for later. After 3-4 minutes, flip the tofu. Transfer the tofu marinade to the pan and allow the tofu to become crispy and sticky. Once both sides are nice and brown, remove from heat.

4. Place baguette bread either in the oven or on a non stick pan and slightly toast/warm.

5. Meanwhile, prepare the 'Bahn-Mi' sauce by adding all ingredients to a bowl and mix together.

6. Remove the pickled vegetables from the fridge and once the bread is hot its time to assemble your Bahn Mi. Add a generous amount of 'Bahn Mi' sauce to the bottom and top of the Baguette (once sliced open). Add a layer of coriander, 2-3 pieces of tofu and some pickled vegetables/chilli. Option to add in some crushed peanuts to the sandwich to create a nice crunchy/peanut flavour and some black sesame seeds.