INGREDIENTS:
LEMONGRASS JACKFRUIT:
✅ 200g firm tofu
✅ 1 bulb lemongrass, minced
✅ 2 cloves garlic, minced
✅ 1 teaspoon coconut sugar
✅ 1 1/2 tablespoons soy sauce
✅ 2 teaspoons vegetable oil
*Optional: chilli powder
TO SERVE:
✅2 x Vietnamese baguette rolls
✅ Vegan mayonnaise
✅ Vegetables
– Pickled carrot
– Sliced cucumber
– Fresh Coriander
– Chilli
METHOD:
LEMONGRASS TOFU
1. Cut tofu into 0.5cm thick slices and press it between clean paper towels to get rid of excess water.
2. In a shallow wide dish, whisk together the soy sauce, sugar, oil and minced lemongrass & garlic.
3. Place the tofu in the marinade and gently coat the tofu, arrange such that there is minimal overlap. Please the tofu in the fridge to marinate for at least 30 minutes (longer the more flavour)
4. Meanwhile, prepare your other fillings & condiments
5. When the tofu is ready, pan-fry it on medium heat for 2 minutes in each side until it is goldenm
To ASSEMBLE the Banh mi :
1. Open each bread roll
2. Spread mayonnaise on one or both sides
3. Fill with the carrot, cucumber and coriander & chilli
4. Add in a generous amount of tofu
5. Enjoy!
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