Salt and Pepper Bahn Mi Salt and Pepper Bahn Mi
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Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 400 g Tofu, freeze and thaw beforehand (I used medium firm)
  • 1 Red pepper, diced
  • 1 Onion, diced
  • 1 Chilli, diced
  • 3 Spring onions, diced
  • 6 tbsps Cornflour
  • 6 tbsps Vegetable oil
  • 2 Small White baguettes
  • Pickled red cabbage
Salt and Pepper seasoning
  • 4 tsps Table salt
  • 2 tsps Caster sugar
  • 1 tsp Chinese 5 spice
  • ½ tsp Black pepper
Sriracha mayonnaise
  • 3 tbsps Plant based mayonnaise
  • 1 tbsp Sriracha

Salt and Pepper Bahn Mi

  1. To ensure you get extra crispy tofu freeze the night before and thaw, squeeze out any remaining liquid covering with paper towels. Cut into 1 cm thick pieces. In a bowl combine you corn flour and 1 tbsp of your spice mixture. Coat each piece of tofu in the mixture and shake off any excess flour
  2. In a frying pan on a medium heat add 3 tbsps of oil and cook your tofu for 3-4 minutes each side, dust with extra seasoning if you would like, remove once crispy and golden
  3. In the same pan over high heat add 3 tbsps oil and add your onion, pepper, chilli and spring onions. Add 1 tsp off your spice mixture and cook for 3-4 minutes
  4. Meanwhile make your Sriracha Mayonnaise by combining your ingredients, and place your baguettes in the oven to warm
  5. Time to assemble your Bahn Mi and top with pickled red cabbage and spring onions. Serve and enjoy


Salt and Pepper Bahn Mi Salt and Pepper Bahn Mi
favorite
print
like

Salt and Pepper Bahn Mi

Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 400 g Tofu, freeze and thaw beforehand (I used medium firm)
  • 1 Red pepper, diced
  • 1 Onion, diced
  • 1 Chilli, diced
  • 3 Spring onions, diced
  • 6 tbsps Cornflour
  • 6 tbsps Vegetable oil
  • 2 Small White baguettes
  • Pickled red cabbage
Salt and Pepper seasoning
  • 4 tsps Table salt
  • 2 tsps Caster sugar
  • 1 tsp Chinese 5 spice
  • ½ tsp Black pepper
Sriracha mayonnaise
  • 3 tbsps Plant based mayonnaise
  • 1 tbsp Sriracha
  1. To ensure you get extra crispy tofu freeze the night before and thaw, squeeze out any remaining liquid covering with paper towels. Cut into 1 cm thick pieces. In a bowl combine you corn flour and 1 tbsp of your spice mixture. Coat each piece of tofu in the mixture and shake off any excess flour
  2. In a frying pan on a medium heat add 3 tbsps of oil and cook your tofu for 3-4 minutes each side, dust with extra seasoning if you would like, remove once crispy and golden
  3. In the same pan over high heat add 3 tbsps oil and add your onion, pepper, chilli and spring onions. Add 1 tsp off your spice mixture and cook for 3-4 minutes
  4. Meanwhile make your Sriracha Mayonnaise by combining your ingredients, and place your baguettes in the oven to warm
  5. Time to assemble your Bahn Mi and top with pickled red cabbage and spring onions. Serve and enjoy