Cut the tofu into thin slices and pat it dry well. Fry it in olive oil or avocado oil until golden brown and add the soy sauce at the end.
Grate or shave the carrot into thin strips. If you like, let them stand briefly so they soften a little.
Cut the wholegrain baguette open lengthways and briefly toast the cut sides in the frying pan or oven. This keeps the bread crisp outside and sturdy inside.
Spread the insides thinly with the sriracha mayo. Then add the tofu, carrot strips and plenty of fresh coriander.
Press the sandwich together lightly and cut it into handy pieces. This makes it easier to eat and keeps the filling in place.
Serve the tofu banh mi sandwich warm straight away, while the tofu is still crispy and the bread tastes fresh.
Good to know
This sandwich is crispy, juicy and pleasantly fresh. It takes little effort but still tastes like real cooking.
Swaps
Sriracha mayo → yoghurt with a little chilli (less fat, some protein) | wholegrain baguette → sourdough baguette | soy sauce → tamari (gluten-free) | coriander → parsley (milder, also provides vitamin K)
Allergens
Contains soya and, depending on the baguette, gluten; the mayo may contain egg. For children, adjust the heat; during pregnancy, use fresh, well-washed coriander and a hygienically safe mayo. Contains: gluten, egg.
