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bahn mi with crispy tofu & pickled vegetables recipe

Written on Wednesday, September 21, 2016 | 10:39:00 PM



MAKES: 2 large baguettes
PREPARATION: 20 minutes, plus 1 hour 45 minutes cooling and marinating
COOKING: 10 minutes

Ingredients : 

FOR THE PICKLED VEGETABLES
- 2 cups julienned vegetables, such as carrots, cucumbers (seeds removed), daikon radishes or capsicums (peppers)
- 1 teaspoon fine sea salt
- 2 teaspoons plus 2 tablespoons caster (superfine) sugar
- 125 ml (4 fl oz/½ cup) white wine vinegar
- 1 tablespoon sea salt flakes
- ½ tablespoon coriander seeds, crushed 
- ½ tablespoon mustard seeds, crushed

FOR THE REST OF THE DISH
- 400 g (14 oz) tofu, pressed and drained
- 2 tablespoons rapeseed or vegetable oil 2 x 10 cm (4 inch) lengths baguette
- 1 small handful coriander (cilantro), coarsely chopped
- 1 small handful mint, coarsely chopped

Preparation Method :
1) Start by making the pickled vegetables. Put the vegetables in a bowl and sprinkle with the fine sea salt and the 2 teaspoons sugar. Toss and massage the salt and sugar into the vegetables. Put in a colander set over a bowl and leave to drain. 

2) Meanwhile, in a pan, combine the vinegar, the 2 tablespoons sugar, the sea salt flakes, coriander seeds and mustard seeds. Bring to the boil and stir to dissolve the salt and sugar. 
Remove from the heat, add 125 ml (4 fl oz/½ cup) cold water, pour into a bowl and set aside to cool, about 45 minutes.

3) Rinse the vegetables, put in a clean tea towel (dish towel) and squeeze out the liquid. Put in an airtight container. Pour over the salt and sugar mixture. Leave to marinate for at least 1 hour before serving.

4) To make the bahn mi, cut the tofu into bite-sized pieces. Heat the oil in a frying pan and fry the tofu over a medium–high heat until crisp and golden on all sides. Drain on paper towels and set aside to keep warm.

5) Slice the baguette pieces in half, fill with the tofu, herbs and pickled vegetables and serve immediately.

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