Crispy Tofu Bahn Mi


  • 450 g naked extra firm tofu
  • 40 g white sugar
  • 115 ml white wine vinegar
  • ½ tsp fine salt
  • 1 jalapeno pepper
  • 2 tbsp corn flour
  • 1 Carrot
  • 3 mini baguettes
  • Mayonnaise, as needed
  • Vegan pate, as needed
  • ½ cucumber, thinly sliced into long ribbons
  • Soy Sauce, as needed
  • Fresh Cilantro, as needed
  • Slice the tofu into 1 cm thick strips.
  • Then place the sliced tofu in your favorite marinade for 15 Minutes.
  • Peel then slice the carrots into matchsticks.
  • Combine the sugar, vinegar and salt in a bowl, and heat in the microwave until the sugar has dissolved.
  • Add the carrots to a jar, then pour the warm pickling liquid over them.
  • Slice the jalapeno into rounds, and add to the jar and leave to pickle.
  • Remove the firm tofu from the marinade, and wipe off excess marinade.
  • Sift the corn flour over the tofu and toss to combine.
  • Place the tofu into the Instant Vortex Air Fryer basket, in a single layer, leaving some gaps between the pieces, to help them crisp evenly.
  • Select Air Fry , and set the temperature to 205°C and the time for 11 Minutes. Cook until crispy.
  • When ready to serve, split the baguettes, then spread the mayonnaise on both sides.
  • Spread one side of your baguettes with pate, then add the pickled carrot and jalapeno, cucumber ribbons, your crispy tofu, and finish with fresh coriander.
  • Shake over a few drops of soy sauce and serve immediately.
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