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Cranberry Glazed Tofu Banh Mi

  • Simple
  • 1:30 h
  • 16 ingredients

Need to use up your cranberry sauce? Our Cranberry Glazed Tofu Banh Mi is super comforting and fresh and is the perfect mid-week lunch! PACKED with sticky, sweet tofu and loaded into a crusty white baguette, we've added pickled veggies to balance the flavours and add a refreshing crunch. 

Serves: 2

Ingredients

For the Tofu

  • 280g block of firm tofu
  • 1 tbsp vegetable oil
  • 80g cranberry sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 2 spring onions
  • 1 clove of garlic

For the Pickled Veg

  • 200ml rice vinegar
  • 2 tsp salt
  • 1 tbsp sugar
  • 1 carrot
  • 1 daikon
  • 1 cucumber

To Serve

  • 2 crusty baguettes
  • plant-based mayonnaise
  • fresh coriander
  • sliced green chilli

Before you start

Small saucepan | Non stick frying pan | Microplane or garlic crush

Step 1

Prepare the pickled vegetables

  • In a small saucepan, add the rice vinegar, 200ml water, salt and sugar. Bring to the boil and allow the the salt and sugar to dissolve, then switch off the heat
  • Julienne the carrot, cucumber and daikon
  • Transfer the prepped vegetables to a bowl, pour over the pickled liquid and leave to pickle for at least 1 hour

Ingredients

  • 200ml rice vinegar
  • 2 tsp salt
  • 1 tbsp sugar
  • 1 carrot
  • 1 daikon
  • 1 cucumber

Step 2

For the tofu

  • Cut the tofu into into bite sized pieces
  • Heat the oil in a large frying pan over medium high heat. Once hot, fry the tofu for 8-10 minutes, turning them so that each side is golden brown and crispy

Ingredients

  • 280g block of firm tofu
  • 1 tbsp vegetable oil

Step 3

Whilst the tofu is cooking, make the cranberry glaze

  • Finely chop the spring onions and crush the garlic
  • In a small bowl, stir together the cranberry sauce, soy sauce, water, rice wine vinegar, spring onions and garlic to combine

Ingredients

  • 80g cranberry sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 2 spring onions
  • 1 clove of garlic

Step 4

Return to the tofu

  • Reduce the heat of the frying pan to low
  • Pour the cranberry glaze over the tofu and allow it to bubble for 5 minutes, basting the tofu once or twice so that it is coated in the glaze

Step 5

Make the sandwich

  • Cut the baguette in half and slather each side with vegan mayo. Fill with the glazed tofu, pickled vegetables and finish with chopped coriander and sliced chillis

Ingredients

  • 2 crusty baguettes
  • plant-based mayonnaise
  • fresh coriander
  • sliced green chilli