Hungry? How about my spicy, sticky, seared tofu and avocado banh mi?
Super fresh French bread spread with spicy sriracha vegan mayo and stuffed with crisp, crunchy vegetables, creamy avocado and marinated tofu glazed with gorgeous Korean BBQ sauce! So good, perfect with a cold beer on a Friday night! (Whhhyyyyy is it still dry January).
These are quick to make (excluding marinating the tofu which is best to do overnight) after the tofu is cooked, it's just an assembly job. I cooked my tofu on a George Foreman grill, which turned out great, but you can cook on the stove in a grill pan.
prep: 10 min(s)
cooking: 10 min(s)
- One block of extra firm tofu cut into 8 pieces
- 3tbs soy sauce
- 1tbs sesame oil
- 1 clove of garlic, finely grated
- juice of one lime
- Fresh white baguette cut into 4
- 4 tbs of Korean BBQ sauce (I used Heinz, it's amazing!)
- 1 large avocado sliced
- 1/2 cucumber sliced
- Small bunch of coriander
- Handful of grated carrot
- Sriracha vegan mayo (I used flying goose brand)
Marinate the tofu overnight in the soy, lime juice, sesame oil and garlic.
Pat dry and fry 3 minutes each side until golden brown.
Remove from the pan and glaze each slice in Korean BBQ sauce.
Spread each piece of baguette with sriracha mayo. Add 2 pieces of tofu per sandwich and then pile on the veg...enjoy!!