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.
Start by making the pickled vegetables. Put the vegetables in a bowl and sprinkle with the fine sea salt and the
Meanwhile, in a pan, combine the vinegar, the
Rinse the vegetables, put in a clean tea towel (dish towel) and squeeze out the liquid. Put in an airtight container. Pour over the salt and sugar mixture. Leave to marinate for at least 1 hour before serving.
To make the bahn mi, cut the tofu into bite-sized pieces. Heat the oil in a frying pan and fry the tofu over a medium–high heat until crisp and golden on all sides. Drain on paper towels and set aside to keep warm.
Slice the baguette pieces in half, fill with the tofu, herbs and pickled vegetables and serve immediately.
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