Hoisin Tofu Banh Mi | Chef CookIt

Informations supplémentaires

30 min. | 644 kcal | easy | Family, Spicy, Vegetarian | Printable version

1. Setup Cut the carrot into thin sticks or grate it. Cut a few thin strips of cucumber then cut the rest into slices for the salad. Cut the tofu into rectangles. Thinly slice the shallot. Chop the peanuts.

2. Marinate the vegetables Put the shallot, carrot and the strips of cucumber in a bowl with 3-4 tbsp of rice or cider vinegar, 1 tbsp of sugar and a pinch of salt. Let marinate. Add 1-2 tbsp of water for less acidity.

3. Make the salad Mix the cucumber slices with the crushed peanuts, the soy sauce, 1 tsp. of rice or cider vinegar, a pinch of sugar, a drizzle of oil, salt and pepper. Put aside.

4. Cook the tofu Heat a drizzle of oil in a pan over medium-high heat. Cook the pieces of tofu 4-5 minutes on each side until golden and crispy. Put in a bowl with the Hoisin sauce.

5. Cook the eggs Crack the eggs into the skillet and cook 3-5 minutes over medium heat until the white is set.

6. Plate your dish Toast the bread to taste. Garnish with the spicy mayonnaise, the tofu, the marinated vegetables, the egg and the cilantro branches. Serve the banh mi with the salad. Bon appétit!

300gTofu

80mlHoisin Sauce

2unitSub Bread

1unitOrganic Nantes carrot (s)

3unitLebanese Cucumber(s)

1unitCilantro

1unitShallot

2unitFresh egg

80mlSauce Mix (mayonnaise,sriracha)

30gPeanuts

1unitSoy Sauce

What you need pan, tongs, bowls, spatula, box grater

644 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 63g

21%

fat 35g

54%

cholesterol 13mg

fiber 5g

20%

protein 24g

saturated 6g

30%

sodium 1112mg

46%

sugar 20g

trans 0g