Kimchi Tofu Bánh Mì Sandwich
Ingredients
Tofu
- 280g firm tofu
- 3 tbsp vegetable oil
- 2 tbsp cornflour
- Salt and pepper
Tofu marinade
- 1 tbsp sesame oil
- 1/2 tbsp soy sauce
- 1 garlic clove
- 1 tbsp rice wine vinegar or apple cider vinegar
- Salt and pepper
Sandwich
- 1 small or 1/2 large baguette
- Plant-based mayo (to taste)
- 2 tbsp Vadasz Hot & Chunky Kimchi
- Handful of Vietnamese Do Chua pickles
- Handful of mint leaves
- Handful of coriander leaves
- 2 spring onions
- 6 cucumber slices
- Handful of roasted salted peanuts
- Vadasz Kimchi Ketchup (to taste)
- Lime (for squeezing)
Preparation
Mix all marinade ingredients in a bowl. Add tofu slices and gently turn to coat. Let them sit for a few minutes.
Heat the oil in a heavy frying pan over medium-high heat. Add cornflour to a bowl, season with salt and pepper. Dredge tofu slices in the cornflour to coat. Carefully fry tofu for about 2 minutes on each side, until crisp and golden. Transfer to kitchen paper to drain. Keep leftover marinade for later.
Slice the baguette lengthways and scoop out some of the soft inside. Squirt the Kimchi Ketchup and mayo along the inside, then layer on the crispy tofu slices and top with spring onion, cucumber and pickles. Then layer on the Hot & Chunky Kimchi and finally top with herbs, peanuts and a good squeeze of lime.
Wrap the whole sandwich snugly in baking paper and slice in half. Tear the paper and dig in.
Tips
You will need a frying pan and baking paper.
Kimchi can help boost digestion, immunity, and mood.
