Lemongrass tofu Banh Mi with bean pate (Vietnamese Roll)

  • Banh-Mi-1
  • Banh-Mi-2
  • Banh-Mi-3
  • Banh-Mi-4
  • Banh-Mi-5

Lemongrass tofu
185g tofu
1 Tbs coconut palm sugar
1 Tbs vinegar
2 Tbs soy sauce
½ Tbs vegan fish sauce or more soy
20g lemongrass stalk, chopped
1 minced garlic clove
½ tsp sesame oil
¼ cup water

Pickled vegetables
1 small carrot, julienned
Equal amount daikon, julienned
¾ cup white vinegar
3 Tbs sugar
pinch of salt
¼ water

Bean pate
1 cup cannellini beans
1 garlic clove
1 Tbs bread crumbs
½ Tbs coconut palm sugar
¼ tsp salt
1 tsp olive oil 

Fresh coriander leaves
½ cucumber
2 sliced spring onions
1 sliced red chilli
2x crusty bread rolls

Lemongrass tofu
Slice tofu into wide strips. Mix all marinade ingredients and pour over tofu in a wide dish. Refrigerate overnight or at least 2 hours.

To cook, braise the tofu and marinade in a large non-stick pan on medium heat until all liquid is absorbed.

Pickled vegetables
Place all ingredients in a glass jar with a screw top lid and refrigerate until use.

Bean pate
Blend all ingredients using a small blender or mash with a mortar and pestle. Season with salt and pepper to taste.

Cut open bread rolls, leaving them still attached at the seam. Spread a thick layer of pate on one side and mayonnaise on the other.
Add cooked tofu, pickled vegetables, cucumber strips, chilli, fresh coriander and spring onion.

Recipe and photography by Jade Walker