Vegan Bánh Mì Bites
By Louise Kelly - I'm a Little Vegan
4 people
5 minutes
30 minutes
Ingredients
For the Marinated Tofu
-
1
clove
Garlic
minced
-
1
piece
Ginger
grated
-
3
tbsp
Light Soy Sauce
-
0.5
medium
Lime
juiced
-
2
tbsp
Sweet Chilli Sauce
-
250
g
Tofu
drained and sliced into 16 slivers
For the Pickled Vegetables
-
2
medium
Carrots
cut into thin strips
-
0.5
medium
Cucumber
cut into thin strips
-
1
medium
Parsnips
cut into thin strips
-
100
ml
Rice Wine Vinegar
-
60
g
Sugar
-
100
ml
Water
For the Sriracha Mayo
-
1
tsp
Light Soy Sauce
-
1
part
Lime Juice
-
2
tbsp
Sriracha sauce
-
3
tbsp
Vegan Mayonnaise
To Serve
-
1
large
Baguette
-
1
bunch
Fresh Coriander
-
1
portion
Jalapeno
green
-
1
bunch
Mint Leaves
-
1
portion
Scallions
Method
Method:
For the pickled vegetables:
Place the chopped carrot, parsnip and cucumber into a deep bowl.
Combine the vinegar, water and sugar, then pour the liquid over the vegetables and leave for 15 minutes.
For the tofu:
Lay the tofu slices on an oven tray or deep dish.
Combine the soy sauce, sweet chilli sauce, ginger, garlic and lime and spoon the mixture over the tofu slices coating them evenly. Leave for 15 minutes.
In a heated pan, add the tofu and remainder of the marinade and heat through until caramelised.
For the sriracha mayo:
Combine the vegan mayo, sriracha, soy sauce and lime juice.
To serve: Slice the baguette lengthways, then cut into 8 equal portions.
Take a little of the pickling liquid and sprinkle it inside each piece of bread.
Spread the sriracha mayo evenly on each piece and add the pickled vegetables.
Top each one with two slices of tofu, then finish with fresh coriander, mint, green onions and jalapeños (optional).
