Vegan Bahn Mi Rolls

• Meat

  • 2 Hot dog rolls, fresh

• Produce

  • 2 Carrots
  • 1/2 tsp Chilli flakes
  • 1 tbsp Coriander, fresh
  • 1 Cucumber, small
  • 1 tsp Ginger, fresh
  • 1/3 cup Iceberg lettuce
  • 1/2 Lemon, Juice of
  • 1 tbsp Peanuts
  • 1 sprig Spring onion

• Refrigerated

  • 150 g Tofu, firm

• Canned Goods

  • 1/2 cup Coconut cream

• Condiments

  • 4 tbsp Peanut butter, crunchy

• Baking & Spices

  • 2 tbsp Cornflour
  • 1 tsp Salt
  • 1 Pinch Salt
  • 2 tsp Sugar, raw
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1/4 cup Peanut oil
  • 1/2 tsp Sesame oil
  • 2 tbsp White wine vinegar

• Bread & Baked Goods

  • 1/2 cup Panko breadcrumbs

• Liquids

  • 1 1/4 cup Water

• Other

  • 1/3 cup Of beanshoots

Found on delightfulvegans.com

Description

Directions

• Julienne the carrots finely. If you have a grater attachment with your food processor, this would be best, otherwise a multi purpose grater will have the attachment too. Then slice the cucumber thinly (again, a grater is best for this)
• Put the julienned carrot and sliced cucumber into a container. Add the sugar, salt and white wine vinegar (rice wine vinegar would work well here too) into the container, and then add the water and stir around. Let sit for at least an hour (this could also be made a few days earlier and stored in a container in the fridge)
• Add all the ingredients into a medium sized saucepan and whisk until combined. Let cook for around 5 minutes, whisking occasionally. Then take off the heat and spread on the rolls. Save the rest for other recipes, storing in an airtight container in the fridge
• Mix the cornflour and hot water in a bowl. Put the panko breadcrumbs in another bowl. Dip the tofu in the cornflour first and then the breadcrumbs. Heat up the peanut oil in a non stick saucepan and cook the tofu for a few minutes on each side, or until nice and golden browned on each side. Then set aside to use
• Cut the hot dog rolls down the middle, being careful not to cut straight through to the bottom. Then add the lettuce, pickled vegetables (drained well), bean shoots, tofu, and then top with coriander, crushed nuts, spring onions and drizzle with kecap manis. Enjoy!