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20 MIN


Serving amount:
  • 1 firm tofu pack
  • 1 banh hoi pack
  • 1 light soy sachet
  • 1 chilli jam tub
  • 1 rice wine vinegar sachet
  • 1 peanut & shallot mix
  • 1 butter lettuce
  • 1 cucumber
  • 1 garlic clove
  • 1 mint bunch
  • 1 coriander bunch
  • 1 spring onion bunch

Pantry staples: Cooking oil, white sugar, boiling water

Allergens: Soy, onion, wheat, garlic, nuts (peanut)

Chef's note: Banh hoi are the very thin, rectangular rice noodle sheets. Because they are difficult to prepare, banh hoi are usually served at special events such as weddings as a special treat.

* Coriander, spring onion, butter lettuce and garlic are to be split across various other dishes so please read each recipe carefully.


1. Prepare the ingredients

Wash the vegetables. Crush or grate 1 clove of garlic* per 2 people. Halve and slice the cucumber on the diagonal. Thinly slice 1 spring onion* per person on the diagonal. Pick the mint leaves. Cut a little of the coriander* into 5cm pieces. Separate the lettuce* leaves, break the leaves if large. Slice the tofu horizontally and then into 1cm slices.

2. Make the sauce

Combine the soy, rice wine vinegar and 1 teaspoon of sugar per person in a bowl.

3. Marinate the tofu

Combine the tofu and garlic with just enough sauce to coat the tofu and leave to marinate for 5 minutes.

4. Make the spring onion oil

Heat 1 tablespoon of oil per person in a saucepan over medium-low heat. Add the spring onion and cook, stirring, for 30 seconds. Remove from the heat.

5. Cook the tofu

Heat a splash of cooking oil in a frying pan over high heat. Cook the tofu, in batches, for 1 minute each side. Return the tofu to the pan and add the remaining sauce. Cook, stirring, until the sauce reduces and coats the tofu.

6. Prepare the banh hoi

Meanwhile, place the banh hoi into a sieve and place into a heatproof bowl. Pour boiling water over the banh hoi and let sit for 2 minutes or until soft. Remove from the heat and cool under running water. 

7. To serve

Divide the herbs, lettuce, cucumber, tofu and banh hoi between serving plates. Serve with the chilli jam, spring onion oil and peanut and shallot mix.