Crispy Tofu Banh Mi Bowl

• 280 gfirm tofu, pressed, cubed
• 2 tbspcornflour
• 1 x 250gpouch microwave jasmine rice
• 2 tbsprice vinegar
• 1carrot, grated
• ½cucumber, sliced into half-moons
• 1red chilli, sliced
• 2 tbspsoy sauce
• 1 tspcaster sugar
• 1 tbspvegetable oil
• 1 tbsphoisin sauce
• 3 tbspmayonnaise
• 1 tbspsriracha
• 15 gcoriander, leaves picked
• 1lime, cut into wedges
• Fine salt and black pepper
• 80 gpickled daikon (optional)
• 2portions vietnamese-style baguette or crusty white baguette (optional)
• 2portions crispy fried shallots (optional)

Method

1. 1Toss the carrot with the rice vinegar, caster sugar and a generous pinch of salt. Leave for 10 minutes, until glossy and sharp-sweet.
2. 2Pat the tofu dry and toss it in the cornflour, salt and pepper until every face is dusted.
3. 3Heat the vegetable oil in a wide frying pan over a high heat. Fry the tofu in a single layer for 6 to 8 minutes, turning until each side is deeply golden.
4. 4Mix the soy sauce and hoisin. Lift the tofu out, pour the glaze into the hot pan and bubble it for 30 seconds. Return the tofu and toss until lacquered.
5. 5Heat the rice according to its packet instructions. Stir the sriracha through the mayonnaise and taste it alongside a piece of tofu before seasoning the rice.
6. 6Divide the rice between bowls. Add the tofu, pickled carrot and cucumber, then spoon over the sriracha mayonnaise. Finish with coriander, red chilli and lime. Add the optional pickled daikon, baguette and crispy shallots if using.

Per serving

kcal

682

protein

30.5g

fibre

6.9g

carbs

66g

fat

35.6g