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Sweet ’n’ sour bahn mi baguettes


Serves: 4
timePrep time: 30 mins
timeTotal time:
Sweet ’n’ sour bahn mi baguettes
Recipe photograph by Karen Thomas

Sweet ’n’ sour bahn mi baguettes


Serves: 4
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
428Kcal
Fat
12gr
Saturates
4gr
Carbs
54gr
Sugars
14gr
Fibre
8gr
Protein
22gr
Salt
1.2gr

Áine Carlin

Áine Carlin

Former film actress Áine is a vegan food and fashion blogger. Her cookbooks Keep It Vegan and The New Vegan offer a plethora of straightforward and delicious recipes for all occasions. She has recently published a new book Cook Share Eat Vegan: Delicious plant-based recipes for Everyone.
See more of Áine Carlin’s recipes
Áine Carlin

Áine Carlin

Former film actress Áine is a vegan food and fashion blogger. Her cookbooks Keep It Vegan and The New Vegan offer a plethora of straightforward and delicious recipes for all occasions. She has recently published a new book Cook Share Eat Vegan: Delicious plant-based recipes for Everyone.
See more of Áine Carlin’s recipes

Ingredients

For the tofu
  • 1 x 396g pack firm tofu (we used Original Cauldron)
  • 3 tbsp sweet chilli sauce
  • 1 tbsp sriracha
  • 2 tsp grated root ginger
  • juice of 1 lime
For the coleslaw
  • 125g red cabbage (about 1⁄4 of a small cabbage, cored)
  • 1⁄2 celery stick
  • 1⁄2 fennel bulb, trimmed
  • 1⁄2 green pepper, deseeded
  • 1 small carrot
  • 1⁄2 x 31g pack coriander, leaves chopped
  • 1⁄2 x 25g pack dill, leaves chopped
For the coconut cream dressing
  • 3 tbsp coconut cream, stirred
  • 1 tbsp cider vinegar
  • 1⁄2 tbsp agave or maple syrup
  • juice of 1⁄2 lime
To serve
  • 2 part-bake baguettes
  • snipped cress
  • 2 tsp sesame seeds, toasted

Step by step

Get ahead
Make the dressing and coleslaw a few hours ahead and keep covered.
  1. Preheat the oven to 200°C, fan 180°C, gas 6. Drain the tofu and pat dry with kitchen paper. Cut into 3cm cubes and transfer to a shallow ovenproof dish.
  2. Whisk together the chilli sauce, sriracha, ginger, lime juice and a pinch of salt and pour over the tofu. Toss to combine. Cover with foil and bake for 20 minutes. Remove the foil and bake for a further 15-20 minutes, shaking the dish from time to time to prevent sticking.
  3. While the tofu is in the oven, finely slice the cabbage, celery, fennel and green pepper, and grate the carrot. Transfer to a large bowl.
  4. Whisk the dressing ingredients together and pour two thirds over the vegetables. Stir, then add the coriander, dill and seasoning to taste. Toss to combine and set aside until needed.
  5. Bake the baguettes following the pack instructions. Cool slightly, then cut each one in half (so you have 4). Cut each one open.
  6. Spoon on a generous helping of coleslaw and top with several cubes of tofu. Garnish with cress and sesame seeds. Serve the rest of the coleslaw and dressing on the side.
Chef quote
If you're one of those people who doesn't know the first thing about tofu or where to begin, this is a great introduction to what I hope will become a staple ingredient. Tofu naysayers no more.

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