Ingredients
- tofu 400g, pressed and drained
- rapeseed or vegetable oil
- coriander a small handful, roughly chopped
- mint a small handful, roughly chopped
- baguettes 2 (approx 10 cm long)
pickled vegetables
- carrots, cucumbers (seeded), daikon (white radish) and pepper shredded to make 300g
- caster sugar 2 tsp plus 2 tbsp
- white wine vinegar 125 ml
- sea salt flakes 1 tbsp
- coriander seeds 1⁄2tsp, crushed
- mustard seeds 1⁄2tsp, crushed
Method
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Step 1
Start by making the pickled vegetables. Put the vegetables in a bowl and sprinkle with 1 tsp salt and 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.
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Step 2
Meanwhile mix the vinegar, the 2 tbsp sugar, 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 cold water, pour into a bowl and set aside to cool, about 45 minutes.
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Step 3
Rinse the vegetables, put in a clean tea towel and squeeze out the liquid. Put in an airtight container. Pour over the vinegar and sugar mixture. Leave to marinate for at least 1 hour before serving.
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Step 4
To make the bang 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. Slice the baguette pieces in half, fill with the tofu, herbs and pickled vegetables and serve immediately.
