From Our Kit
– Marinated Tofu x 6 slices
(marinated with sesame oil, soy sauce, lime juice, garlic powder, ginger powder, sugar, cooking wine, honey)
– Baguettes x 2
– Carrot x 1
– Cucumber x 1
– Coriander x 1 sprig
– Chilli Padi x 1
– Sriracha Chilli Sauce x 1 tbsp
– Vegetable Oil x 2 tbsps
Pickle Marinade:
– Rice Vinegar
– Sugar
Vegan Mayonnaise Mix:
– Vegan Mayonnaise
– Maggi Sauce
From Your Kitchen
– Frying Pan
– Toaster Oven / Convection Oven / Airfryer
– Knife
– Chopping Board
– Salt / Sugar / Pepper
Instructions
PREPARE INGREDIENTS
1. Wash and pat dry all fresh produce.
2. Peel carrot and julienne (cut into thin, matchstick like strips) either using a knife or a mandoline slicer if you have.
3. Cut cucumber into half lengthwise, use a spoon and remove all seeds and julienne.
4. Slice chilli padi if using.
PICKLE VEGETABLES
1. In a bowl, pour in pickle marinade and 1 tsp water. Stir till well combined.
2. Add in julienned carrot, cucumber and sliced chilli padi (if using), stir to mix well. Cover with cling wrap and chill in fridge.
PANFRY TOFU
1. Heat up frying pan with vegetable oil.
2. Panfry tofu slabs till all sides are crispy and golden brown.
TOAST BAGUETTES
1. Toast baguettes in the oven/toaster/airfryer till warm and skin is slightly crispy. Cut the baguettes in the center (leaving about an inch at the end).
FINISH YOUR DISH
1. Spread mayonnaise mix on the bread side.
2. Arrange pickled vegetables on the base, followed by pan fried tofu slabs.
3. Top with chopped coriander and sriracha sauce.
