This recipe was created by Lola DeMille, a GC member and chef. She shares her thoughtful, veg-led recipes with us using her veg bag ingredients. Follow her on instagram or find out more about her work on her website
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Bahn mi is a Vietnamese sandwich that combines the signature fresh zingy flavours of Vietnam with the quintessentially French baguette. The result is a flavour bomb of lunchtime fun.
Serves 2
1) Make the quick pickles: heat the vinegar, sugar and salt with a splash of water in a pan, when boiling pour over the prepared vegetables, set aside.
2) Prepare the tofu: slice the tofu into inch thick slices, spread with the miso and squeeze the lemon over. Fry in a hot pan until charred. Put aside.
3) Build your sandwich: warm the bread in the oven. Mix the chilli sauce with the peanut butter and spread a layer on the bottom of your sandwich, top with the tofu and the pickled veg, then the sliced cucumber and herbs.
for the tofu
½ block of smoked or plain tofu
1 tbsp miso
1 lemon
for the pickled vegetables
1 large carrot, cut into matchsticks or grated
1/2 kohlrabi, cut into matchsticks or grated
small handful of shredded red cabbage
4 tbsp of white wine vinegar
1 tbsp of caster sugar
1 pinch of salt
everything else
2 baguettes or ciabatta
1/2 cucumber, thinly sliced
green chilli slices
a few leaves of coriander and mint
2 Tbsp smooth peanut butter
1 Tbsp chilli sauce or sriracha