Lemongrass tofu bánh mì

Makes 4
45 minutes

Ingredients

Lemongrass tofu for the bánh mì

  • 500g of firm tofu
  • 3 tbsp of fish sauce
  • 3 lemongrass stalks, woody ends and outer layers discarded, soft centre finely sliced
  • 1 tbsp of light brown sugar, or palm sugar
  • 1 handful of coriander, leaves and stalks
  • garlic cloves, 4–6 crushed (up to you!)
  • 1 tsp ground white pepper

Pickled vegetables

  • 1 large carrot, cut into thin sticks
  • 1/4 daikon radish, cut into thin sticks
  • 3 tbsp of white wine vinegar
  • 2 tbsp of caster sugar
  • 1 pinch of salt

To assemble the bánh mì

  • 4 baguettes, small, soft white 'torpedo' versions
  • 1/2 cucumber, deseeded and cut into long strips
  • red chillies, 1–2, finely sliced
  • coriander leaves
  • mint leaves
  • mayonnaise

Method

1
Cut the tofu into slices approx. 1.5cm thick and lay on a kitchen paper lined plate in a single layer. Cover with more kitchen paper then cover with something heavy such as a wooden chopping board and leave for 20 minutes
2
Remove the chopping board and towel and transfer the tofu to shallow dish
3
Blitz the remaining ingredients in a food processor. Cover the tofu with the marinade, taking care not to break it. Marinate for a couple of hours or overnight
4
Meanwhile, pickle the vegetables. Dissolve the sugar and salt in the vinegar in a saucepan over a medium heat and pour the liquid over the vegetables in a shallow dish. Leave while you make everything else, stirring occasionally
5
To cook the tofu, heat a griddle pan over a moderate heat and brush it well with oil. Brush the excess marinade from the tofu and reserve it
6
Fry the tofu until a golden crust has developed on both sides, taking care not to break it. Brush lightly with the reserved marinade when still hot from the pan
7
Assemble the sandwiches by splitting the baguettes, spreading with mayo, adding the tofu, pickled veg, herbs, chilli and cucumber