Vietnamese Banh mi sandwich with crispy tofu and pickled vegetables

• 3 tsp Yellow curry paste House of Asia
• 3 tablespoons Light soy sauce House of Asia
• 150 ml Sauce for spring rolls and spring rolls Ros Thai Thai
• 1 large baguette
• 250 g smoked tofu
• 2-3 tablespoons of potato starch
• 100 g mung bean sprouts
• fresh herbs: coriander and mint
• frying oil

Pickled vegetables:

• 100 ml Yuzu vinegar House of Asia
• 1 carrot
• 1 kohlrabi
• 8 radishes
• 100 ml of water
• 1 teaspoon of sugar
• 1 teaspoon of salt

Pickled vegetables

1. Cut the carrots and kohlrabi into sticks, and the radishes into slices. Place them in a jar.
2. Pour in the yuzu vinegar and water. Add the sugar and salt. Mix well and refrigerate for at least 24 hours.

Banh mi

1. Cut the tofu into 5 mm slices.
2. Combine the curry paste with the soy sauce. Coat the tofu in the marinade, then in the potato starch.
3. Place the tofu slices in a pan with very hot oil and fry for about a minute on each side, until crispy. Drain excess oil on a paper towel.
4. Slice the baguette diagonally into 4 equal pieces. Cut each piece in half, without cutting all the way through.
5. Arrange the pickled vegetables and mung bean sprouts on the base. Then, add the tofu slices. Pour the spring roll and spring roll sauce over the top and garnish with fresh herbs: cilantro and mint.