Name: Bahn Mi with Crispy Tofu & Pickled Vegetables
Prep time: 2 h 5 min
Cook time: 10 min
Total time: 2 h 15 min
Yield: Makes: 2 large baguettes
Ingredients: 2 cups julienned vegetables, such as carrots, cucumbers (seeds removed), daikon radishes or capsicums (peppers); 125 ml (4 fl oz/½ cup) white wine vinegar; 1 small handful coriander (cilantro), coarsely chopped; 2 teaspoons plus 2 tablespoons caster (superfine) sugar; 2 tablespoons rapeseed or vegetable oil 2 x 10 cm (4 inch) lengths baguette; 1 tablespoon sea salt flakes; 400 g (14 oz) tofu, pressed and drained; ½ tablespoon mustard seeds, crushed; ½ tablespoon coriander seeds, crushed; 1 small handful mint, coarsely chopped; 1 teaspoon fine sea salt

Preparation info

Makes:
2
large baguettes

Difficulty
Easy
Ready in
2 hr 30

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

Pickled vegetables are wonderful accompaniments to food like burgers, so I recommend making double so you have some on hand for later. You can store them in the fridge, covered, for at least 4 weeks.

Ingredients

For the Pickled Vegetables

2 cups julienned vegetables, such as carrots, cucumbers (seeds removed), daikon radishes or capsicums (peppers)
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Method

Start by making the pickled vegetables. Put the vegetables in a bowl and sprinkle with the fine sea salt and the 2 teaspoons sugar. Toss and massage the salt and sugar into the vegetables. Put in a colander set over a bowl and leave to drain.

Meanwhile, in a pan, combine the vinegar, the