banh mi with quick pickles
Recipe from Easy Vegan Bible by Katy Beskow (Quadrille, £22) Photography © Luke Albert.
Banh mi are Vietnamese-style sandwiches, served hot with crispy tofu, savoury nutty spread and pickled vegetables. This version is easy to make at home, and is the perfect weekend lunch to enjoy with family and friends.
1 carrot, peeled and sliced into ribbons using a vegetable peeler
6cm (21⁄2in) piece of cucumber, thinly sliced into matchsticks
1 spring onion (scallion), thinly sliced
1 small red chilli, deseeded and very thinly sliced
4 tbsp apple cider vinegar
280g (9oz) block of extra-firm tofu, drained and pressed (see page 21)
1 tbsp sunflower oil
2 tbsp smooth peanut butter
2 tsp light soy sauce
1 tsp sesame seeds
4 individual crusty baguettes (French sticks), sliced open
small handful of coriander (cilantro), roughly torn
The quick pickles and peanut spread can be made up to 2 days in advance, so you can simply cook the tofu fresh and save yourself some time.
Put the carrot ribbons, cucumber, spring onion and chilli into a bowl and spoon over the cider vinegar. Allow to stand for at least 10 minutes to pickle.
Slice the pressed tofu into 3 horizontal slices, then cut each slice into triangles. Heat the sunflower oil in a frying pan over a medium-high heat, then add the tofu. Cook for 4–5 minutes until crisp and golden, then use tongs to turn the tofu triangles and cook for another 4 minutes on the other side.
Meanwhile, in a small bowl, mix together the peanut butter, soy sauce and sesame seeds. Spread generously into the baguettes.
Load the hot tofu into the baguettes, then spoon in the quick pickles. Sprinkle in the coriander, then serve hot.
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