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From: Good Housekeeping
This veggie dish is inspired by the flavour and texture of the favourite Vietnamese street food baguette. This banh mi salad is a delicious vegan addition to a summer buffet table!
Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 35 mins
Makes: 4 servings
Ingredients
For the pickles
- 75 ml rice wine vinegar
- 3 tbsp. caster sugar
- 4 medium carrots, peeled and cut into matchsticks
- 20 cm daikon/mooli, peeled and cut into matchsticks
- 1 fresh jalapeno, deseeded and finely sliced
For the dressing
- 3 tbsp. vegan mayo
- 1 tbsp. sriracha
- Finely grated zest ½ lime, plus 2tbsp juice
- 1 garlic clove, crushed
For the salad
- 150 g rice noodles
- 280 g extra firm tofu, cut into 1cm-wide batons, we used The Tofoo Co.
- 2 tbsp. cornflour
- 2 tbsp. vegetable oil
- 1 cucumber
- 25 g bunch coriander, leaves picked and roughly chopped
- 25 g bunch mint, leaves picked and roughly chopped
- 5 tbsp. crispy fried onions, we used M&S Cook With Crispy Onions
Read More: Chicken Puttanesca
Directions
- Start by making the lightly pickled vegetables. Mix the vinegar, sugar and 1tsp salt in a large bowl to dissolve the sugar. Add the carrots, daikon/mooli and jalapeno, stir to coat and set aside.
- Whisk the dressing ingredients together in a large shallow serving bowl and set aside.
- For the salad, bring a large pan of water to the boil and cook the noodles according to packet instructions. Drain, run under cold water to cool completely, then drain again and empty into the serving bowl. Toss to coat.
- Next, pat the tofu batons dry using kitchen paper. Put the cornflour into a shallow bowl and season well with salt and pepper. Toss the tofu gently in the cornflour to coat. Heat oil in a large non-stick frying pan over medium-high heat. Fry tofu, turning occasionally and carefully, until golden and crisp. Set aside.
- Shave the cucumber into ribbons into the serving bowl using a Y-shaped vegetable peeler (discard the seedy core). Tip in the pickled vegetables, then add the tofu and most of the herbs. Gently toss to coat. Garnish with remaining herbs and the crispy onions and serve.
