Crispy Miso Tofu Bahn Mi

Ingredients

• 1 pack Firm tofu
• 1 tablespoon Miso paste
• 2 Carrots
• 1 Cucumber
• 1 cupVinegar
• 1 teaspoon Salt
• Butter
• 1 cup shredded Lettuce
• 1 Spring onion
• 6 x Bahn mi rolls
• 1 bunch Coriander
• Soy sauce (to taste)
• kewpie (to taste)
• Chilli (to taste)
• Sesame seeds (to taste)
• 100g panko breadcrumbs

Method

1. Add 500ml boiling water to a boil. Add the vinegar and salt and mix.
2. Julienne or grate the carrots and slice the cucumber. Add these to the bowl of hot water to pickle.
3. Press the tofu down using paper towel. Slice into small cubes (2cm by 2cm). In a small bowl, add the miso paste and 50ml boiling water and mix. Add the tofu into the bowl and coat. Spread the breadcrumbs on a plate and coat the tofu in the breadcrumbs.
4. On high heat add 2 tablespoons of olive oil to a frypan. Add the miso tofu and cook for 10 minutes, stirring everyone couple of minutes.
5. Strain the carrot and cucumber from the bowl. Leave to cool in the fridge.
6. Finely slice the spring onion and coriander. Place in a small bowl.
7. Put the tofu, carrot, cucumber and lettuce in bowls. Butter the rolls and set everything on the table for DIY Bahn mi. Enjoy!

Product used in recipe

• Kewpie - Kewpie Mayonnaise
• Obento - Panko Breadcrumbs
• Lee Kum Kee - Premium Soy Sauce