Banh Mi

Ingredients

• 200 g smoked tofu
• 1 tbsp Sesame oil
• 1 tbsp soy sauce
• 2 tsp lime juice
• Pepper
• 1 carrot (100 g)
• 100 g daikon radish
• 1 tbsp Rice vinegar
• 1 tsp maple syrup
• Salt
• 0.5 cucumber
• 0.5 red bell pepper
• 1 Spring onion
• 1 bunch coriander (20 g)
• 1 tbsp Rapeseed Oil
• 100 g yogurt (1.5% fat)
• 0.5 tsp mustard
• 1 sourdough baguette (200 g)

Instructions

1. 1.

   Slice the smoked tofu into very thin slices. In a bowl mix sesame oil, soy sauce, 1 tsp lime juice and a pinch of pepper; marinate the tofu for about 15 minutes.

2. 2.

   Meanwhile peel, wash and cut carrots and daikon into very fine, long strips. In another bowl combine rice vinegar, maple syrup and a pinch of salt; marinate the vegetables for about 15 minutes as well.

3. 3.

   In the meantime clean cucumber and bell pepper, wash, halve lengthwise and slice into thin, long strips. Slice spring onion into fine rings. Wash coriander and shake dry.

4. 4.

   Heat rapeseed oil in a pan and fry the tofu over medium heat for about 2 minutes on each side until golden brown. Set aside the remaining marination liquid.

5. 5.

   For the spread mix yogurt with the leftover lime juice, mustard, salt and pepper. Cut the baguette into three equal pieces, split lengthwise and spread both inner sides with the yogurt mixture and remaining tofu marinade. Fill with smoked tofu, marinated vegetables, cucumber and bell‑pepper strips. Garnish the Banh Mi with coriander and spring onions.