Curried tofu banh mi
The combination of flavours and textures in this sandwich is a banger! Fried tofu slices coated in a thick umami curry sauce are added to crunchy bread spread with a delicious coconut curry sauce. Add some crisp lettuce, pickled vegetables and fresh coriander (for those who like it) for a perfect contrast.
Recipe inspired from Vegan Richa.
Ingredients
- Curried tofu
- 13g oil
- 400g firm tofu
- 1 tsp curry powder
- 1.5 tsp soy sauce
- 1 tsp maple syrup
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 45g coconut cream (scooped from the top of a can of coconut milk you just opened)
- Coconut curry sauce
- 180g mL coconut milk
- 1/2 tsp flour
- 1/2 tsp curry powder
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp sugar
- Other ingredients
- Crunchy baguette
- Crunchy greens (e.g. iceberg lettuce)
- Pickled vegetables
- Coriander
Instructions
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Mix everything under coconut curry sauce in a saucepan. Heat over medium heat and bring to a boil, stirring occasionally. Simmer for 2-3 mins to thicken, then take off heat.
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Slice the pressed tofu into 2.5 cm thick slices. Heat a cast iron skillet over medium heat. Add oil and spread.
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When the skillet is hot, place the tofu slices carefully. Cook for 3-4 mins per side. Mix the rest of the ingredients in the coconut cream and add to the pan. Mix and cook to thicken the sauce. Flip the tofu slices mid way while the sauce is simmering to coat both sides well. Take off heat.
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Toast the sandwich bread or baguette slices.
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Spread a layer of the coconut curry sauce on the bread, then greens or lettuce, then layer the tofu slices, then pickled veggies, then cilantro/mint and jalapeno if using. Add some sriracha or sambal oelek for additional heat (optional). Slice and serve!
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