Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Tofu banh mi

Vietnamese 30 Mins Prep · 15 Mins Cook

Press and slice the tofu into 2cm-thick strips. Peel and mince the garlic.
In a bowl, whisk together the soya sauce, hoisin sauce, maple syrup, garlic, sesame oil, salt and pepper. Place the sliced tofu in a shallow dish and pour the marinade over it. Ensure each piece is evenly coated. Let it marinate for at least 1 hour.
In a bowl, mix the rice vinegar, water, sugar and 1tsp salt until the sugar and salt dissolve. Divide between 2 bowls.
Julienne the carrot and finely slice the radish. Place separately in the bowls of the pickling liquid. Toss to coat. Leave them to pickle for at least 30 minutes.
In a small bowl, combine vegan mayonnaise, Sriracha sauce and lime juice.
Heat a medium-sized pan over a medium-high heat. Place the marinated tofu slices in the pan and cook for 2-3 minutes on each side until golden and slightly crispy.
Halve and toast the baguettes. Finely slice the cucumber.
To assemble the banh mi, spread a generous amount of the Sriracha mayo on the toasted baguette halves. Layer with the tofu slices followed by the pickled vegetables, cucumber slices and coriander leaves.