Tofu Banh Mi

• 1 baguette
• .5 cup vegan mayo
• 2 tbsp hot chilli sauce
• 1 cucumber (thinly sliced)
• 2 red radishes (thinly sliced)
• .25 small purple cabbage
• 1 fresh chilli (thinly sliced)
• 1 handful of fresh coriander
• 1 handful of fresh mint

Marinated Tofu

• 400 grams firm tofu
• 1 tbsp Nuttelex Original Spread (melted)
• 2 garlic cloves (minced)
• 1 thumb sized piece of ginger (minced)
• 3 tbsp tamari sauce
• .5 lime juiced
• 1 tsp ground pepper

Pickle

• 2 carrots (julienne cut)
• 1 small daikon (julienne cut)
• 1 cup hot water
• .25 cup white sugar
• 1 tbsp salt
• .5 cup rice wine vinegar
• 1 tsp ground black pepper

Pickle

1. In a bowl place sugar, salt, pepper, and vinegars then pour in hot water. Whisk to dissolve mixture then add carrots & daikon and set aside to pickle for a min 30 mins- for maximum pickle pleasure- a day or two! (Stores well up to 7 days in fridge)

Marinated Tofu

1. Pat tofu dry with paper towel then slice into 1 cm slices. Pat slices dry again and set aside.
2. Combine melted Nuttelex, tamari, lime juice, grated/minced garlic & ginger and freshly ground pepper and whisk in a bowl to combine. Then pour into a shallow tray or container. Next lay-in the tofu slices and let them marinade for about 10 minutes on each side.
3. Cooking in batches, heat frypan on medium heat, adding 2 tablespoons of Nuttelex and once melted add the now marinated tofu slices (don't overcrowd the frypan). Cook until golden brown and the edges are caramelised then flip to cook the other side. Once all tofu is cooked, set aside until ready to assemble.

Bahn Mi

1. Whisk together mayo and hot sauce in a small bowl and set aside.
2. Slice open your baguette or rolls. Dollop with spicy sauce, add a layer of caramelised tofu, add pickled veggies, then add the fresh cucumber slices, red radish slices, chilli, cabbage & fresh herbs.