Directions
Prepare the Crumbed Tofu
Press the tofu between two plates to extract any excess water.
Slice the tofu in half and each half into quarters lengthwise. Pour the soy sauce onto a plate. Lightly toss the tofu in soy sauce and season with salt and pepper.
Get three bowls. In the first bowl add the corn flour, paprika, onion powder, garlic powder, salt, and pepper. In the second bowl add the eggs. In the third bowl add the panko breadcrumbs.
First place the tofu or chicken in the corn flour mixture ensuring to coat all sides evenly. Transfer into the egg mixture again ensuring to coat all the sides. Then place into the panko breadcrumbs. Pack on the breadcrumbs.
Heat a large deep-frying pan with oil. When the oil has reached temperature, place the tofu into the oil. Cook for 4-5 minutes turning often until golden brown on both sides. Remove from the oil and set aside. Please note chicken cooking times will vary.
Prepare Spicy Mayo
Mix mayo and siracha together and set aside.
To assemble the Sandwich
Slice the baguettes in half, spread each side with the spicy mayo. Reserving some for the filling.
On a large chopping board add all the ingredients to a chopping board. Iceberg lettuce, mint, coriander, pickled cucumber, onions, ranchslaw, crumbed tofu or chicken and the remaining spicy mayo. Season with salt and pepper. Using a knife roughly chop all the ingredients into bite sized pieces.
Divide the filling between the four baguettes and serve.
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Ingredients
Crumbed Tofu
- 1 firm block tofu or 2 chicken breasts
- 2 tbsp Soy sauce
- 3 eggs
- ¾ corn flour
- 1 ½ cups panko breadcrumbs
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp paprika
- Salt
- Pepper
- Oil for cooking
Sandwich Filling
- ½ LeaderBrand Iceberg Lettuce
- 4 handfuls LeaderBrand Ranchslaw
- 1 cup fresh mint
- 1 cup fresh coriander
- 1 cup pickled cucumber
- 1 cup pickled red onion
- 1-2 tbsp chili oil
- 4 bread rolls
Spicy Mayo
- 6 tbsp mayo
- 1 -2 tbsp Sriracha (depending on how spicy you like it)