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Tofu bánh mì with vegan Sriracha mayo

Lazy Cat Kitchen
  • 60 minutes
  • Serves 4

INGREDIENTS

2

Carrots

1

small bunch Coriander

2

Cucumbers, small

1

Garlic clove

1

Of cabbage, wedge

1/4 tsp

Powdered garlic

2

Spring onions, small

3

Turnips or 15 radishes, small

400 g

Tofu, firm

1/4 cup

Brown sugar or maple syrup

4 tsp

Lime juice

2 tbsp

Maple syrup

2 1/3 tbsp

Sriracha

4 tbsp

Tamari or soy sauce

2 tsp

Cornflour / cornstarch

1

Pepper

1 1/4 tsp

Salt

3 tbsp

Oil

1/2 cup

Rice vinegar

1 tbsp

Rice wine vinegar

3 tsp

Sesame oil, toasted

1 cup

Tasting oil, mild

1/4 cup

Aquafaba / chickpea water

1

Long baguette or 4 small ones (gf if gluten intolerant)

15

Szechuan (or black) peppercorns