Serve your plant-based banh mi immediately and savour the delicious fusion of flavours and textures. This plant-based banh mi offers a delightful and flavourful alternative to the traditional meat-filled version.
For the Marinated Tofu:
1 block extra-firm tofu, pressed and sliced into 1/4-inch strips
2 Tbsp soy sauce
2 Tbsp brown sugar
1 tsp sesame oil
2 Tbsp rice vinegar
For Quick Pickled Vegetables:
1 cup julienned carrots
1 cup julienned daikon radish
1/2 cup rice vinegar
1/2 cup water
1/4 cup sugar
2 tsp salt
2 Tbsp vegetable oil
4 Baguette or French rolls
10g fresh coriander leaves
1/2 cucumber, thinly sliced Frenchmaid Toasted Sesame Dressing
Marinate the Tofu:
1. Drain and pat dry block of firm tofu. Cut it into 1/4-inch strips.
2. In a shallow dish whisk together soy sauce, brown sugar, sesame oil, and vinegar.
3. Place the tofu slices and pour the marinade over them. Ensure each slice is well coated.
4. Flip the tofu a few times to get it well coated in marinade and allow it to sit for at least 30 minutes to soak it up.
5. In a bowl, add the sliced carrots and daikon, salt and sugar. Massage salt and sugar into the veggies and allow them to sit for 5 minutes.
6. Pour 1/2 cup of rice vinegar and 1/2 cup of water and stir well.
7. Allow to marinate for at least 15-20 minutes, or longer for more flavour.
Cook the Marinated Tofu:
8. Add vegetable oil to a pan over medium heat and cook the marinated tofu slices for 3-4 minutes on each side until golden brown and slightly crispy.
Assemble the Banh Mi:
9. Slice the baguette or French rolls horizontally. Spread a generous layer of Frenchmaid Toasted Sesame Dressing on both sides of the bread.
10. Arrange the marinated tofu slices on the bottom half of the bread. Layer on the quick pickle vegetables, cucumber slices and fresh coriander leaves. Serve.
Dip the prawn summer rolls into the sauce and savour the delightful combination of flavours and textures.Feel free to customize the filling ingredients based on your customers’ preferences and enjoy the vibrant flavours of this delightful dish!
For the Summer Rolls:
18 raw prawns, peeled and deveined
1 tsp salt
6 large rice paper wrappers
2 carrots, thinly sliced
1 cucumber, thinly sliced
300g lettuce
1 red apple, thinly sliced
20g fresh mint leaves
20g fresh coriander leaves
Toasted black sesame to garnish
Frenchmaid Toasted Sesame Dressing to serve
1. In a boiling water pan, add the salt and cook the prawns until they turn pink and opaque. Drain the shrimp and put it into an ice water bath.
2. Slice the carrots, cucumber, apple and lettuce into thin strips.
3. Rinse and finely chop mint and coriander leaves.
4. Soften the rice paper wrappers by filling a shallow dish with warm to slightly hot water. Dip one rice paper wrapper into the water for about 5 seconds until it becomes pliable. Place the wrapper on a clean, damp surface and assemble.
5. Near the centre of the wrapper, place 3 prawns in a horizontal line. Add a few slices of carrot, cucumber, and apple. Top with shredded lettuce, mint and coriander leaves.
6. Roll the summer rolls by folding the bottom over the topping, folding the sides in, and then rolling upward to seal. Repeat the process with the remaining wrappers and filling.
7. Garnish with black toasted sesame on top and serve with Frenchmaid Toasted Sesame Dressing.
Beef Tataki pairs well with the toasted sesame flavour and adds an extra layer of creaminess.
100g Beef Fillet (pictured) or Scotch Fillet per person
1 tsp Oil
Salt & pepper
Garnish:
Coriander flowers
Red chilli’s
Spring onion
Crispy shallots
Sesame seeds
Frenchmaid Toasted Sesame Dressing
Frenchmaid European Style Mayonnaise
1. Season the beef with salt and pepper and leave to rest for 10 minutes at room temperature.
2. Sear the steak in a hot pan for 30 seconds on each side until browned but still rare.
3. Wrap the steak in glad wrap and tighten the ends until firm and chill for 30 minutes.
4. When ready, unwrap to serve it and slice thinly across the grain.
5. Arrange on a plate and serve with Frenchmaid Toasted Sesame Dressing and garnish.
Serve immediately and enjoy your delicious Asian-inspired tofu salad! Feel free to customize the salad with your favourite vegetables, herbs, or additional toppings. This recipe provides a perfect balance of flavours and textures, making it a satisfying and healthy meal.
For the Salad:
1 block of firm tofu, pressed and cubed
3 cups of lettuce or mixed salad greens (such as spinach, arugula, and watercress)
1 cup shredded cabbage
1 cup shredded carrots
1 cucumber, thinly sliced
1 capsicum, thinly sliced
Frenchmaid Toasted Sesame Dressing
Fresh coriander leaves
1 tsp sesame seeds
For Tofu Marinade & Coating:
2 Tbsp soy sauce
1 tsp sesame oil
1 tsp Frenchmaid Maple Flavoured Syrup
1 tsp rice vinegar
1 tsp grated ginger
1 clove garlic, minced
2 cups of panko breadcrumbs
Prepare the Tofu:
1. Press the tofu to remove excess water. Cut the tofu into cubes.
2. In a bowl, whisk together the tofu marinade ingredients. Gently toss the tofu cubes in the marinade and let it sit for at least 15-30 minutes.
3. In a shallow dish, add the panko breadcrumbs, remove tofu from the marinade and press into the breadcrumbs until well coated.
Cook the Tofu:
4. Dip the tofu cubes in a fryer until all sides are golden brown and crispy. Set aside.
Prepare the Salad:
5. In a large bowl, combine lettuce, shredded cabbage, shredded carrots, sliced cucumber and capsicum.
6. Add the cooked tofu to the salad.
7. Drizzle with Frenchmaid Toasted Sesame Dressing over the salad and toss gently to combine.
8. Garnish with fresh coriander leaves and sesame seeds.
Frenchmaid Toasted Sesame Dressing is the perfect accompaniment to Poke Bowls. Salmon can be swapped for vegan alternatives such as pan-fried firm tofu.
½ cup Sushi or short grain rice
1 Avocado diced
180g Smoked salmon
¼ Red capsicum finely diced
1 Tbsp Spring onion
1 tsp Sesame seeds
2x Nori sheets
Frenchmaid Toasted Sesame Dressing
1. Cook rice according to the instructions and cool spread out on a flat plate or tray.
2. Finely cut the red capsicum, avocado, spring onion and slice the smoked salmon.
3. Place the rice in the bottom of the bowl and arrange the other ingredients on top, different combinations of ingredients can be used depending on your preference.
4. Add Frenchmaid Toasted Sesame Dressing over the top.
5. Serve with sesame seeds and nori sheets.
Full of smooth textures, this Japanese flavour matches perfectly with the salmon. Toasted Sesame Dressing add a kick to the rolls, and the creamy textures pairs well with this fresh recipe.
1 1/2 cups rice, uncooked
Fresh salmon, sushi grade, sliced approximately 1/2 square by 3-1/2 long
1 avocado, sliced thinly lengthwise
3 sheets dried seaweed
3 Tbsp seasoned rice vinegar
1 Tbsp Frenchmaid Vegan Mayonnaise
¼ tsp red pepper flakes
1 sheet of plastic wrap
Frenchmaid Toasted Sesame Dressing
1. Cook sushi rice. Sprinkle Seasoned Rice Vinegar over hot cooked rice. While mixing the rice and vinegar, cool rice quickly by fanning at the same time over the rice to make Sushi rice. Mix vinegar into rice in slicing motions.
2. Spread prepared sushi rice thinly on a sheet of dried seaweed. Make enough sushi rice for 3 salmon and avocado rolls.
3. Spread a sheet of plastic wrap, large enough to line a seaweed sheet, on a cutting board, then lay the wrap gently down with the rice facing the plastic wrap.
4. Mix Frenchmaid Vegan Mayonnaise with red pepper flakes well. Brush the mixture lightly on the seaweed. Lay each salmon slice and avocado slice. Start rolling the rice into a log shape using plastic wrap as a guide to shape a firm rolled rice.
5. Separate the plastic wrap from the rice roll. Slice the finished salmon avocado roll into five to six slices with sharp knife and serve with Frenchmaid Toasted Sesame.
Lemongrass chicken skewers are tender, juicy, and flavourful, marinated with fresh lemongrass. Serve these kebabs with Frenchmaid Toasted Sesame Dressing.
2 spring onion
2 cm ginger
2 -3 shallots
2-3 garlic gloves
10 lemongrass whole
1 Tbsp vegetable oil
1 tsp salt
1/2 Tbsp sugar
1/4 Tbsp chicken seasoning
1/4 tsp black pepper
2 tsp turmeric powder
1/2 Tbsp fish sauce
500g chicken mince (breast or thigh)
100g lard (pork fat)
1/2 cup of ice water
Frenchmaid Toasted Sesame Dressing
Garnishes (optional):
Chopped coriander, sliced spring onions, lime juice
1. Finely chop the spring onion separating the white part and the green part.
2. Mince the ginger, shallot, garlic and half of the lemongrass (20-30g).
3. Heat vegetable oil in a pan and add minced garlic, ginger, the white part of the spring onion, sugar and the minced lemongrass. Stir well until slightly brown.
4. Sprinkle salt, chicken seasoning, black pepper and turmeric powder.
5. Turn off the heat, add fish sauce, and pour the mixture into a small bowl.
6. In a food processor, blend the chicken mince and pork fat well together.
7. If the food processor becomes warm, add 1/2 cup of ice water and continue to blend well.
8. Add to the mixture the green part of the spring onion and blend together with the chicken until smooth.
9. Scrape the mixture into a large bowl wrap the surface of the mixture and keep refrigerated for 1 hour.
10. Remove the mixture from the fridge and using the other half of the lemongrass, shape the mixture around the lemongrass skewer.
11. If grilling, cook the skewers for about 8-10 minutes, turning occasionally until the chicken is cooked through and has a nice char. If baking in the oven, preheat the oven to 200°C and place the skewers on a lined baking sheet. Bake for approximately 15-20 minutes or until the chicken is fully cooked.
12. Remove the skewers from the grill or oven and let them rest for a few minutes.
13. Serve the chicken and lemongrass skewers with Toasted Sesame Dressing.
14. Garnish with chopped coriander, sliced spring onions, or a squeeze of fresh lime juice for an extra burst of flavour.
A great accompaniment to any Asian dish
Ideal with a variety of meats and vegetables
Great as a dressing to elevate any salad or poke bowl
Perfect to enhance the umami flavour of your dishes
Ideal to use as a spread on burgers, wraps and sandwiches