Informations supplémentaires
30 min.
|
644 kcal
|
easy
|
|
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
4%
fiber
5g
20%
protein
24g
saturated
6g
30%
sodium
1112mg
46%
sugar
20g
trans
0g