The fragrant flavours of south-east Asia gets us every time, the fresh herbs, bright colours and a touch of chili.  10years ago the likes of kimchi, pho, bibimbap and banh mi were foreign to most of us but we are sooooo glad this type of food sits prominently among the cafe & restaurant scene of NZ.  Street food at it’s best – the Banh Mi with Marinated Tofu is quick and easy but oh so tasty.



  • 1 block firm organic tofu (pressed for 30min)
  • 1 organe zested and juiced
  • 2 tbsp maple syrup or agave
  • 2 tbsp soy sauce or tamari
  • 2 tbsp rice wine vinegar
  • 1 stem of lemongrass finely chopped

Picked carrot

  • 1 carrot
  • 1cm grated ginger
  • 2 tbsp rice wine vinegar
  • 1 tbsp agave syrup
  • 1 tsp salt

To serve

  • 4 fresh baguettes/rolls
  • Aioli or may of choice
  • Sliced avocado
  • fresh coriander
  • sriracha sauce


1. Preheat the oven to 180 deg celcius.

2.  Mix all the marinade ingredients together and place into an oven proof dish.  Slice the pressed tofu into strips and coat in the marinade.  Place into the pre heated oven and bake for 40 minutes or until all of the marinade has been soaked up.  Remove from the oven and allow to cool.

3. While the tofu is baking, pickle the carrots.  Thinly slice the carrots then cut into thin strips or use a mandolin.  Mix all the picking ingredients together, add the carrot, mix to combine and set aside until ready to use.

4. To assemble, slice the baguette and smear a good helping of aioli.  Top with the baked tofu, pickled carrots, coriander and sliced avocado.  Then give a good drizzle of sriracha.  Enjoy.