House of Asia > Recipes > Vietnamese Banh mi sandwich with crispy tofu and pickled vegetables

Vietnamese Banh mi sandwich with crispy tofu and pickled vegetables

30 min

4 servings

mild

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Ready to travel to the heart of Vietnam without leaving home? This Vietnamese Banh Mi sandwich with crispy tofu and pickled vegetables is a real hit on your table! Thanks to House of Asia ingredients, like intense yellow curry paste and aromatic light soy sauce, every bite of this sandwich is a true feast of flavors. Thanks for the recipe! Food square.

Vegetables Vietnamese Tofu 15-30 minutes

Ingredients

3 tsp House of Asia Yellow Curry Paste
3 tablespoons House of Asia Light Soy Sauce
150 ml Ros Thai Thai sauce for spring rolls and spring rolls
1 large baguette
250 g smoked tofu
2-3 tablespoons of potato starch
100 g mung bean sprouts
fresh herbs: coriander and mint
frying oil

Pickled vegetables:

100 ml House of Asia Yuzu Vinegar
1 carrot
1 kohlrabi
8 radishes
100 ml of water
1 teaspoon of sugar
1 teaspoon of salt

A method of preparing

Pickled vegetables

Cut the carrots and kohlrabi into sticks, and the radishes into slices. Place them in a jar.
Pour in the yuzu vinegar and water. Add the sugar and salt. Mix well and refrigerate for at least 24 hours.

Banh mi

Cut the tofu into 5 mm slices.
Combine the curry paste with the soy sauce. Coat the tofu in the marinade, then in the potato starch.
Place the tofu slices in a pan with very hot oil and fry for about a minute on each side, until crispy. Drain excess oil on a paper towel.
Slice the baguette diagonally into 4 equal pieces. Cut each piece in half, without cutting all the way through.
Arrange the pickled vegetables and mung bean sprouts on the base. Then, add the tofu slices. Pour the spring roll and spring roll sauce over the top and garnish with fresh herbs: cilantro and mint.