Tomato and lemongrass bánh mì

Tomato and lemongrass bánh mì

Tags

Bread
Vietnamese
Tofu

Sides

Mushroom pâté

Cook

Ingredients

  • 1 carrot, julienned
  • ½ cucumber, thinly sliced
  • ½ red onion, thinly sliced
  • 6 radishes, thinly sliced
  • 1 chilli, thinly sliced
  • ¼ cup apple cider vinegar
  • ¼ cup warm water
  • 1 tsp sugar
  • Pinch of salt
  • 4 small baguettes
  • Mushroom pâté
  • Mayonnaise
  • Small bunch coriander
  • 2 blocks tofu, 1cm slices
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 2 sticks lemongrass, minced
  • 4 cloves garlic, minced
  • 2 heaped tbsp tomato paste
  • 2 tbsp sriracha
  • 1 tbsp soy sauce
  • 1 tbsp white wine vinegar
  • 1 tsp tomato sauce
  • 1 tsp sugar

Steps

  1. In a container add the carrot, cucumber, onion, radish and chilli. Toss with the vinegar, water, sugar and salt. Cover and refrigerate.
  2. Bring a saucepan of water to the boil and stir in the bicarbonate of soda and salt.
  3. Carefully lower the tofu into the water. Boil for 8 minutes before gently removing and patting dry.
  4. Heat a large pan over a medium-high heat with a little oil. Fry the tofu for a few minutes on each side until golden and crisp. Set aside.
  5. Add a little more oil to the pan if needed, then fry the garlic and lemongrass for 1–2 minutes until fragrant.
  6. Stir in the tomato paste and cook for 2–4 minutes to deepen and caramelise the flavour.
  7. Add the sriracha, soy sauce, vinegar, ketchup and sugar. Stir until you have a thick, jammy sauce. Add a splash of water to loosen if needed.
  8. Return the tofu to the pan and gently toss until every piece is coated.
  9. Split open your baguette and spread with mayonnaise and pâté. Layer in the tofu, pickled vegetables and finish with coriander.