Sweet Heat Curry Tofu Bánh Mì

Name: Sweet Heat Curry Tofu Bánh Mì with Pickled Veggies & Potato Chips
Total time: 25 min
Yield: 2
Cuisine: Southeast Asia
Ingredients: 3 unit Radishes; 3 unit Lime; 1 unit Tofu; 3 tablespoon Sour Cream; 4 tablespoon Spicy Mayo; ¼ ounce Cilantro; 2 unit Potato Chips; 1 unit Mini Cucumber; 1 ounce Sweet Thai Chili Sauce; 2 unit Demi-Baguette; 4 ounce Shredded Carrots; 2 tablespoon Green Curry Paste; Salt; Pepper; Cooking Oil; Sugar

with Pickled Veggies & Potato Chips

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For this vegetarian twist on the Vietnamese bánh mì sandwich, you’ll stuff toasted baguettes with planks of pan-seared tofu—which are super flavorful thanks to a rich green curry chili sauce. You’ll layer on pickled radishes and carrots, fresh cucumber, cilantro, and spicy mayo, then serve each sandwich with a side of crunchy potato chips!

Tags:

Veggie

•Easy Prep

•New

•Seasonal

Allergens:

Soy

•Milk

•Eggs

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

3 unit

Radishes

3 unit

Lime

1 unit

Tofu

(Contains: Soy)

3 tablespoon

Sour Cream

(Contains: Milk)

4 tablespoon

Spicy Mayo

(Contains: Eggs, Soy, Wheat)

¼ ounce

Cilantro

2 unit

Potato Chips

1 unit

Mini Cucumber

1 ounce

Sweet Thai Chili Sauce

2 unit

Demi-Baguette

(Contains: Soy, Wheat)

4 ounce

Shredded Carrots

2 tablespoon

Green Curry Paste

Not included in your delivery

Salt

Pepper

Cooking Oil

Sugar

Nutrition Values

/ per serving

Calories980 kcal

Fat46 g

Saturated Fat11 g

Carbohydrate102 g

Sugar26 g

Dietary Fiber11 g

Protein29 g

Cholesterol35 mg

Sodium1550 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl

•Medium Bowl

•Large Pan

•Paper Towel

Instructions

• Wash and dry produce. • Trim and halve radishes; thinly slice into half-moons. Halve limes. Trim and thinly slice cucumber into rounds. • Open and drain tofu; press out excess water with paper towels. Halve crosswise, then slice each half widthwise (you’ll have four thin planks; eight planks for 4 servings). Season with salt and pepper.

• In a medium bowl, combine radishes, half the carrots, 1 tsp sugar, juice from two limes, and a pinch of salt and pepper (all the carrots, 2 tsp sugar, and juice from four limes for 4 servings). (Taste and add another pinch of sugar if you like things on the sweeter side.) Set aside until ready to serve, stirring occasionally. • In a small bowl, combine chili sauce, sour cream, half the curry paste, 2 TBSP water, 1 tsp sugar, and juice from half a lime (all the curry paste, 4 TBSP water, 2 tsp sugar, and juice from one lime for 4).

• Heat a large drizzle of oil in a large pan over medium-high heat. Add tofu in a single layer and cook, undisturbed, until browned, 3-4 minutes per side. TIP: Work in batches if necessary. • Remove pan from heat. Add chili curry sauce; turn tofu to evenly coat.

• Halve and toast baguettes; spread cut sides with spicy mayo. • Evenly fill baguettes with curry tofu. Top with as many pickled veggies (draining first), cucumber slices, and cilantro sprigs as you like. Close to form sandwiches; halve crosswise. • Divide sandwiches and potato chips between plates. Serve with any remaining pickled veggies on the side.