T h e Co o k b o o k Tea m
BANH MI
TOFU SLIDERS Diff iculty: đ&#x;ĽŁđ&#x;ĽŁđ&#x;ĽŁâ€ƒâ€ƒTime: đ&#x;•‘đ&#x;•‘đ&#x;•‘  V, NF
INGREDIENTS
METHOD
▥  500g firm tofu
TOFU MARINADE
S R I R AC H A M AYO
MARINADE
1  Prepare the tofu the night
7  Put aquafaba in a tall
▥  4 tbsp soy sauce ▥  3 tbsp water ▥  2 tbsp maple syrup ▥  2 tbsp tomato paste ▥  1 tbsp brown sugar ▥  2 cloves garlic, grated ▥  1 tsp ginger, grated PI C K L E D VEG E TA B L E S
▥  2 carrots ▥  1 bunch radish ▥  1 cup rice vinegar or apple cider
▥  1 tbsp salt ▥  2 tbsp sugar ▥  1/2 cup water
▥  Sriracha Mayo ▥  3 tbsp aquafaba ▥  1/2 cup oil ▥  1 1/2 tbsp sriracha ▥  Construction ▥  2 tbsp vegetable oil ▥  10 small buns ▥  1 cucumber ▥  spring onion ▥  green chilli ▥  fresh coriander
before you plan to eat (or in the morning if you are making it for dinner). Press the tofu by wrapping it in a paper or clean tea towel, placing it onto a plate and resting a heavy book on top for 20 min. Pressing it means it will absorb more of the marinade
2  Mix all marinade
ingredients in a bowl
3  Slice the tofu into squares and lay them out in a plastic container
4  Pour the marinade over top and let sit in the fridge for 10-24 hrs
PI C K L E D VEG E TA B L E S
5  Finely slice the carrots
and radishes and place in a bowl
6  Mix the vinegar, salt,
sugar and water. Pour over the vegetables and allow to pickle while the tofu marinates
9 9
container and mix with an immersion blender, slowly adding oil until it is a thick, white consistency
8  Mix in sriracha and
a pinch of salt, then refrigerate
CONSTRUCTION
9  Heat the oil in a pan over medium to high heat. Pan fry the tofu until it is crispy on each side
10  Fill the buns with
tofu, cucumber, pickled vegetables, spring onion, green chilli, oriander, and sauce
Note: Aquafaba is the water leftover from a can of chickpeas