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Hoisin Glazed Tofu Banh Mi
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Hoisin Glazed Tofu Banh Mi

Hoisin Glazed Tofu Banh Mi

with Rainbow Slaw

VEGGIE

Sesame and hoisin glazed tofu is sandwiched inside a toasted baguette and topped with a rainbow slaw and cilantro-mayo. Bring this Vietnamese classic with a French flair into your kitchen!

Allergens:
Soy
Egg
Sulphites
Mustard
Gluten
Barley
Sesame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyEasy

Ingredients

serving amount

200 g

Extra-Firm Tofu

(Contains Soy)

56 g

Carrot, julienned

66 g

Mini Cucumber

2 tbsp

Mayonnaise

(Contains Egg, Sulphites, Mustard)

113 g

Red Cabbage, shredded

7 g

Cilantro

¼ cup

Rice Vinegar

(Contains Sulphites)

2 unit

Demi Baguette

(Contains Gluten, Barley)

2 tbsp

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

1 tbsp

Sesame Seeds

(Contains Sesame)

Not included in your delivery

2 tsp

Sugar*

2 tbsp

Oil*

3

Salt and Pepper*

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Nutrition Values

Energy (kJ)0 kJ
Calories434 kcal
Fat30 g
Saturated Fat5 g
Carbohydrate23 g
Sugar12 g
Dietary Fiber3 g
Protein18 g
Cholesterol3 mg
Sodium933 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Measuring Cups
Measuring Spoons
Medium Bowl
Paper Towel
Baking Sheet
Small Bowl
Strainer

Instructions

1 PICKLE VEGGIES
1

Preheat your broiler to high (to broil tofu and baguette).

Wash and dry all produce.* Cut cucumber(s) in half lengthwise, then thinly slice into 1/4-inch half moons. Heat a large non-stick pan over medium heat. When pan is hot, add cucumbers, carrots, cabbage, vinegar, 1/4 cup water (dbl for 4 ppl), 2 tsp sugar (dbl for 4 ppl) and 1/2 tsp salt (dbl for 4 ppl). Cook, stirring often, until veggies are tender-crisp, 3-4 min. Transfer pickled veggies, along with liquid, to a medium bowl. Transfer to the fridge and set aside. Wipe pan clean.

2 COAT TOFU
2

Pat tofu dry with paper towel, then cut into 1/2-inch slices. Cut each slice in half lengthwise. Season with salt and pepper. On a baking sheet, toss tofu with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Broil in middle of oven, flipping halfway through cooking, until golden-brown, 9-10 min.

3 TOAST SESAME
3

Meanwhile, heat same pan over medium heat. When pan is hot, add sesame seeds to dry pan. Toast, stirring occasionally, until golden, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl and set aside. Roughly chop cilantro.

4 TOAST BAGUETTE
4

In another small bowl, stir together mayo and half the cilantro. When tofu is golden-brown, transfer to another medium bowl. Add hoisin sauce and stir to coat. Sprinkle over toasted sesame seeds and stir to coat. Set aside. Cut each baguette in half lengthwise. Arrange on the same baking sheet cut-side up. Toast in middle of oven, until lightly golden-brown, 2-3 min. (TIP: Keep an eye on your bread so that it doesn't burn!)

5 ASSEMBLE BANH MI
5

Drain pickled veggies and return to same medium bowl. Spread cilantro-mayo over bottom baguette buns. Top with hoisin glazed tofu and half the pickled veggies. Add 1 tbsp oil (dbl for 4 ppl) and remaining cilantro into bowl with remaining pickled veggies. Season with salt and pepper, then toss together.

6 FINISH AND SERVE
6

Divide hoisin glazed tofu banh mi and rainbow slaw between plates.