Name: Tofu Kimchi Banh Mi
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 2 servings
Cuisine: vietnamese
Ingredients: 280 g firm tofu (patted dry with kitchen paper and cut into 3 or 4 thick slices); 3 tbsp vegetable oil; 2 tbsp cornflour; 0.33 null baguette (small or ⅓ of a large); 1 tbsp vegan mayonnaise (a good squirt); 2 tbsp kimchi (Vadasz or homemade); 1 handful do chua (Vietnamese Pickles); 1 handful mint leaves; 1 handful fresh coriander; 2 null spring onions (sliced); 6 slices cucumber (cut at an angle); 1 handful roasted salted peanuts (lightly crushed); 1 tbsp ketchup (a good drizzle of Vadasz Kimchi Ketchup); 1 tbsp sesame oil; 1 tbsp soy sauce; 1 null garlic cloves (finely chopped); 1 tbsp rice wine vinegar (or apple cider vinegar); 1 pinch salt; 1 pinch black pepper

Instructions

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1

Combine sesame oil (1 tbsp), soy sauce (1 tbsp), clove (1 garlic), rice wine vinegar (1 tbsp), salt (1 pinch) and black pepper (1 pinch) in a bowl. Add the firm tofu (280 g) slices and coat well. Let marinate.
2

Heat vegetable oil (3 tbsp) in a frying pan. In a separate bowl, mix cornflour (2 tbsp) with salt (1 pinch) and black pepper (1 pinch). Coat the marinated [firm tofu] slices in the cornflour mixture. Set aside remaining marinade.
3

Fry the coated [firm tofu] for about minutes (2) per side until crisp and golden. Transfer to a plate lined with kitchen paper to absorb excess oil.
4

While the tofu cooks, slice the baguette (0.33) lengthwise and remove some dough. Spread vegan mayonnaise (1 tbsp) inside, then add kimchi (2 tbsp). Layer the fried [firm tofu] slices along the length of the baguette.
5

Top with do chua (1 handful), mint leaves (1 handful), fresh coriander (1 handful), onions (2 spring), cucumber (6 slices), and roasted salted peanuts (1 handful). Drizzle with ketchup (1 tbsp) and leftover [tofu marinade].
6

Wrap the sandwich snugly in foil, then slice it in half and serve.