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Sticky Tofu Banh Mi

Serves 4

22 VEX 0733 SHOP February Recipe Shot Sticky Tofu Banh Mi



  1. Preheat oven to 200°C, 390°F.
  2. Grease and line a baking tray using greaseproof paper.
  3. Cut the tofu into 8 x 2cm thick slices, then rub with the paprika. Season with salt and pepper.
  4. Place the ketchup, sriracha and soy sauce in a small pan with the sugar and 4 tablespoons of the vinegar and bring to the boil. Simmer until thickened.
  5. Pour the sauce over the tofu, toss well to coat and leave to marinate for at least an hour.
  6. Place the tofu carefully onto the baking tray and bake for 15-20 minutes, basting occasionally with the sauce mixture until golden and slightly crispy.
  7. Meanwhile, combine the carrot, cucumber, chilli, sugar and remaining vinegar in a bowl, leave for 10 minutes to soften slightly and then drain.
  8. Place the caramelized tofu and pickled vegetables in the baguettes and squeeze a little extra sriracha sauce over the tofu.
  9. Top with the coriander and peanuts, close the rolls and serve.

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