Tofu bánh mì

Tofu bánh mì

Total: 40 min. | Active: 40 min.
lactose-free
Nutritional value / piece: 834 kcal
, Fat: 44 g
, Carbohydrate: 72 g
, Protein: 23 g
In Vietnamese, "bánh mì" simply means "bread" and is Vietnam's answer to the French baguette. The crusty bread is filled with pickled vegetables, tofu, cucumber and fresh coriander. An aromatic lemongrass sauce gives the sandwich a special twist.

Ingredients

4 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pickles

120 g radishes
120 g carrots
½ tbsp cane sugar
1 lime, the whole juice
¼ tsp salt

Lemongrass sauce

4 stick lemongrass, outer leaves removed, core finely chopped
1 shallot
1 garlic clove
½ red chilli pepper, deseeded, finely chopped
5 tbsp sunflower oil
4 tbsp fish sauce
2 tsp cane sugar
1 tbsp lime juice

Tofu

2 tbsp peanut oil
400 g tofu, in slices
4 tbsp soy sauce

To fill the rolls

4 baguettes parisette
2 tbsp mayonnaise
4 mini cucumbers, thinly sliced
½ red chilli pepper, cut into thin rings
2 tbsp fried onions
1 bunch coriander, torn into pieces
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How it's done

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Pickles

In a bowl, mix the radish with all of the other ingredients up to and including the salt, cover and set aside until ready to serve.

Lemongrass sauce

Mix the lemongrass, shallot, garlic and chilli, then finely chop everything together again using a large knife until the ingredients are almost paste-like. Heat the oil in a small pan. Add the lemongrass mixture, cook briefly. Add the fish sauce and sugar, simmer for approx. 2 mins. Remove the pan from the heat, stir in the lemon juice.

Tofu

Heat the oil in a wide non-stick frying pan. Reduce the heat, fry the tofu for approx. 3 mins. on each side until golden brown, add the soy sauce, mix together. Mix in half of the lemongrass sauce, keep warm.

To fill the rolls

Slice the rolls lengthwise but do not cut all the way through. Spread one cut side with mayonnaise and the other with the lemongrass sauce. Spread the tofu evenly inside the rolls. Top with the pickles, cucumber slices, chilli and fried onions, garnish with the coriander.

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