BANH MI WITH PEANUT BUTTER SAUCE
Experience a flavor-packed Banh Mi like no other! Our recipe combines vibrant vegetables, creamy peanut butter sauce, and crispy tofu for a mouthwatering delight. Julienned carrots, sliced cucumber, sweet chili peppers, Thai basil, and cilantro create a refreshing crunch. Our Drive Me Nuts Smooth Peanut Butter adds a creamy, savory touch to the sauce. Crispy tofu, coated in a cornflour and Panko breadcrumb mixture, provides a satisfying protein boost. Sprinkle on chili flakes, sugar, and sesame seeds for an extra burst of flavor. Enjoy this explosion of taste in a freshly baked baguette. Get ready for a symphony of flavors that will leave you craving more!
WHAT YOU'LL NEED
Vegetables
- 2 carrots julienned
- 1 small Cucumber sliced thinly
- Sweet Chili Peppers
- A handful of Thai basil
- 1/2 cup cilantro leaves and tender stems
Sauce
- 1/2 cup coconut milk (add more if the sauce is too consistent)
- Juice of half a lime
- 1 Tbsp of maple syrup
- 1 tsp of fresh ginger
- 1 Tbsp of white rice vinegar
- Pinch of salt
- 1/2 tsp sesame oil
- 2 tsp of Siracha
- 3 Tbsp of Drive Me Nuts Smooth Peanut Butter
Tofu
- 2 tbsp Cornflour
- 2 tbsp boiling water
- 1/2 cup Panko breadcrumbs
- 150g firm tofu cut into rectangles
- 1/4 cup sesame oil
A baguette, sliced in half lengthwise
Extra
- Chili Flakes
- Sugar
- Sesame seeds
PREPARATION
- Grate the carrots finely. You can use a multi-purpose grater. Then slice the cucumber thinly (again, a grater is best for this)
- Put the julienned carrot and the sliced cucumber into a bowl. Add the sugar, salt, and rice wine vinegar into the bowl, and then add one cup of water and stir around. Let the mixture sit for a minimum of an hour.
- Cut the chili peppers into small dices.
- In a bowl, whisk together all the ingredients for the sauce (see above) until combined. You’ll probably have more sauce than needed so think about our planet and store the rest in a container in your fridge for another recipe.
- For the tofu: mix together the cornflour and hot water in a bowl. Set aside the panko breadcrumbs in another bowl. Dip the tofu in the cornflour first and then the breadcrumbs.
- Heat up the sesame oil in a non-stick pan (very important, you don’t want to screw it at this stage) and cook the tofu for a few minutes on each side until you can’t resist tasting them. Then set aside on a plate.
- Heat up another pan with sesame oil. Cut the baguette in half and open it in two parts. Line it with sesame oil and chilly flakes and cook for a few minutes until it is golden and crispy.
THE FINAL ACT
- Take one side of your golden toasted baguette, then add the pickled vegetables (drained well), the crispy tofu, the sliced chili peppers then top with coriander, Thai basil.
- Add a drizzle of sauce on the mixture and top with sesame seeds, chili flakes, and crunched peanuts.
- Enjoy jour well deserved banh mi.
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