Paneer Ban Mi
Preparation : 15 min
Cooking : 5 min
Total time : 20 min Rest : 0 min
Equipment
Spiral Expert, Spaghetti Cone
4 people
1 large carrot
1 small mango
0.5 chili
10 g of coriander
2 tbsp of coconut oil
2 tbsp of lime juice
225 g of tofu
1 tsp of curry powder
4 of small submarine rolls or mini baguettes
75 g of mayonnaise
Associated products
RECIPE STEPS
1
Spiralize the carrot using the SPAGHETTI cone. Cut into shorter lengths.
- 1 large carrot
2
Place in a large bowl with the mango, chili and coriander.
Add 1 tbsp of the coconut oil and 1 tsp lime juice; season.
- 10 g of coriander
- 1 tbsp of coconut oil
- 1 tbsp of lime juice
- 1 large carrot
- 1 small mango
3
Cut the tofu into thin slices 3cm long. Sprinkle with the curry powder; season.
- 225 g of tofu
- 1 tsp of curry powder
4
Heat the remaining coconut oil in a pan and fry the paneer for 1-2 minutes on each side until golden brown.
- 1 tbsp of coconut oil
- 225 g of tofu
5
Cut the bread rolls lengthwise in halves.
Combine the mayonnaise and remaining lime juice in a bowl. Spread on the rolls and fill with the paneer and the slaw.
- 4 of small submarine rolls or mini baguettes
- 75 g of mayonnaise
- 1 tbsp of lime juice
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