This recipe is a nod to the Vietnamese sandwich, bánh mì. The tofu is cooked in the air fryer until extra crispy, and is served in a sweet and syrupy sauce. This perfectly seasoned wrap is ideal for a quick dinner. Wrap the filling of rice vermicelli, cucumber and carrots in a lettuce leaf instead of a roll, and enjoy!
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Ингредиенты
- 1 lb (450 g) firm tofu, torn into small pieces
- 1/3 cup (45 g) cornstarch
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) toasted sesame oil
- 1/4 cup (55 g) brown sugar
- 3 tbsp (45 ml) low-sodium soy sauce
- 2 tbsp (30 ml) lime juice
- 1/2 tsp (2.5 ml) sambal oelek, or more to taste
- 4 cups (180 g) curly-leaf lettuce leaves
- 3 oz (85 g) cooked rice vermicelli, cold
- 1/4 cup (40 g) roasted peanuts, chopped
- 2 green onions, thinly sliced on an angle
- 2 Lebanese cucumbers, julienned
- 1 large carrot, julienned
- Lime wedges, for serving (optional)
- Ponzu sauce, imperial roll sauce or sweet chili sauce, for serving
Инструкция
- Place the tofu in a large bowl. Season with salt and pepper. Sprinkle with the cornstarch and toss to coat well. Add both types of oil. Mix well.
- Spread the tofu mixture out in the basket of an air fryer. Cook for 15 minutes at 400°F (200°C). Stir and continue to cook for 5 minutes or until the tofu is golden and crispy.
