This month, as part of our recipes under $20 for the whole family, we bring you Marinated Tofu Banh Mi.
Vietnamese Rolls, as they’re more colloquially known here in Australia, are incredibly quick, cheap and, above all, absolutely delicious. This recipe features marinated tofu and homemade pickled vegetables – it’s sure to be a family favourite in no time.
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30 mins preperation and 15 mins cooking
- 400g firm organic tofu, drained
- 2 tbsp. soy sauce
- 2 tsp. finely grated peeled fresh ginger
- 1/3 cup rice vinegar
- 1/4 cup sugar
- 1 tsp. salt
- 1 carrot, cut into matchsticks
- 1 cup sliced mushrooms
- Freshly ground black pepper
- 1 cucumber, halved lengthwise, and thinly sliced
- 2 tbsp. canola oil
- 1 French baguette
- 1/2 cup coriander
- Mayonnaise (for spreading)
Drain the liquid from the tofu and let dry for about 30 minutes on some paper towel.
Combine soy sauce and ginger in a baking dish, stirring to combine. Arrange tofu slices in a single layer of the mixture and cover and refrigerate for as long as possible.
Combine vinegar, sugar, and salt in a bowl, stirring until all elements dissolve. Add the carrot, mushrooms, pepper and cucumber and let stand for 30 minutes, stirring occasionally. Drain carrot mixture through a sieve.
Heat oil in a large nonstick frying pan over a medium-high heat. Remove tofu from marinade and add to pan. Sauté for 4 minutes on each side or until crisp and golden.
Preheat oven to about 150 degrees Celsius. Cut bread in half lengthwise and place in the oven to lightly brown.
Once browned, lightly spread mayonnaise. Place tofu slices on the bottom half of bread; top with carrot mixture and coriander and enjoy!
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