Serves 2
45 min
Vietnamese-Style Loaded Fries
Recipe GLPR71358b12fecbb1
Crispy golden fries topped with glazed pan-fried tofu cubes, tangy pickled vegetables, fresh coriander, and drizzles of Japanese mayonnaise and sriracha. A vibrant, vegetarian Vietnamese-inspired dish with contrasting textures and bright flavors.
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Ingredients
500 g Frozen French fries
4 tbsp Rice wine vinegar
½ tsp Sea salt
½ tsp Golden caster sugar
1 Large carrot, peeled and cut into thin matchsticks
4 Radishes, thinly sliced
2 tbsp Soy sauce
1 tsp Lemongrass paste
1 tsp Soft light brown sugar
1 Lime, juice only
280 g Extra firm tofu, drained
½ tbsp Light oil
small handful Fresh coriander leaves
to serve Japanese mayonnaise
to serve Sriracha chilli sauce
Directions
Prepare the frozen French fries according to package instructions, or cook them at 200°C (approximately 400°F) for about 20 minutes using the chip setting in an air fryer until they are golden and crispy.
While the fries cook, prepare the quick-pickled vegetables. In a small bowl, whisk together the rice wine vinegar, sea salt, and golden caster sugar until fully dissolved. Add the carrot matchsticks and radish slices, toss gently to coat evenly, and let sit aside to marinate.
Make the tofu glaze by whisking together the soy sauce, lemongrass paste, soft light brown sugar, and lime juice in a separate small bowl. Set aside.
Pat the drained tofu dry thoroughly with paper towels to remove as much excess moisture as possible. Cut the tofu into bite-sized cubes, approximately 1 inch (2.5 cm) on each side.
Heat the light oil in a large frying pan over medium-high heat until it begins to shimmer. Carefully add the tofu cubes and fry for approximately 15 minutes, turning them gently every few minutes to ensure even browning. The tofu should develop a light golden-brown crust on the edges.
Increase the heat to high and pour the reserved glaze over the tofu. Stir occasionally and allow the sauce to bubble gently, reducing for 3–5 minutes until it becomes a thick, sticky glaze that coats each tofu cube.
Divide the cooked fries evenly between two bowls. Distribute the glazed tofu cubes between the bowls. Pat the pickled vegetables dry with paper towels and scatter them over the top. Garnish with fresh coriander leaves and drizzle generously with Japanese mayonnaise and sriracha sauce before serving.
