Bành mì rice bowl

Preparation

This meat-free riff on the famous Vietnamese sandwich is bouncing with big flavours: gingery fried tofu, pickled veg and a spicy vegan yoghurt sauce to finish.

1. Wrap the tofu in kitchen towel. Place it on a board and press it down by placing a small pan weighted with some food tins on top. Leave to press for 30 minutes to remove any excess moisture.
2. Whisk together 1 tbsp of the sesame oil with the soy sauce. Peel and grate the ginger and add this to the marinade. Chop the pressed tofu into 3cm cubes and toss in the marinade. Set aside for at least 15 minutes.
3. Thinly slice the carrots, radishes, spring onions and mini cucumbers and place in a bowl. Stir together the rice wine vinegar and sugar and pour over the vegetables. Set aside.
4. In a separate bowl, mix together the yoghurt and sriracha. Loosen with a small splash of water until it’s a drizzling consistency.
5. Heat the remaining sesame oil in a frying pan and fry the tofu for 3-4 minutes until crisp, turning every minute until crispy on all sides. Remove from the heat and leave to cool slightly.
6. To build your bành mì bowls, divide the cooked rice between 4 bowls. Top with the fried tofu and the pickled vegetables. Roughly chop the peanuts and scatter over each bowl with some of the fresh coriander. Finish with a drizzle of the spicy yoghurt.