Vietnamese-style loaded fries recipe
 Inspired by Vietnam’s famous banh mi sandwich, a popular street food with hot, spicy and sweet flavours, these fries are loaded with sweet glazed tofu, quick pickled vegetables, mayonnaise and hot sauce. If you have an air fryer, you can use it to cook the fries. 500g/1lb 2oz frozen French fries 500g/1lb 2oz frozen French fries 4 tbsp rice wine vinegar½ tsp sea salt½ tsp golden caster sugar1 large carrot, peeled and cut into thin matchsticks4–6 radishes, thinly sliced 4 tbsp rice wine vinegar ½ tsp sea salt ½ tsp golden caster sugar 1 large carrot, peeled and cut into thin matchsticks 4–6 radishes, thinly sliced 2 tbsp soy sauce1 tsp lemongrass paste 1 tsp soft light brown sugar1 lime, juice only280g/10oz extra firm tofu, drained½ tbsp light oilsmall handful fresh coriander leaves, to garnishJapanese mayonnaise, to servesriracha chilli sauce, to serve 2 tbsp soy sauce 1 tsp lemongrass paste 1 tsp soft light brown sugar 1 lime, juice only 280g/10oz extra firm tofu, drained ½ tbsp light oil small handful fresh coriander leaves, to garnish Japanese mayonnaise, to serve sriracha chilli sauce, to serve Method Cook the French fries according to packet instructions, or for 20 minutes on the chip setting (this should be roughly 200C) in an air fryer.Meanwhile, make the quick pickles. In a small bowl, stir the vinegar, salt and caster sugar together until dissolved. Add the vegetables, stir to coat in the pickling liquid and set aside.To make the sauce for the glazed tofu, whisk together the soy sauce, lemongrass paste, brown sugar and lime juice in a small bowl. Set aside.Squeeze as much excess moisture as possible out of the tofu and pat dry on kitchen paper. Cut into bite-sized cubes.Heat the oil in a large frying pan over a medium–high heat until shimmering. Add the tofu and fry for about 15 minutes, turning occasionally. The tofu cubes should become slightly browned and crisped around the edges. Turn the heat up to high and add the sauce. Leave the sauce to bubble away, stirring occasionally, until it has reduced to a sticky glaze that coats the tofu cubes.Divide the cooked French fries between two bowls and divide the tofu pieces between them. Pat the quick pickles dry on kitchen paper and sprinkle them over the bowls along with the coriander leaves. Drizzle each bowl generously with Japanese mayonnaise and sriracha sauce before serving. Cook the French fries according to packet instructions, or for 20 minutes on the chip setting (this should be roughly 200C) in an air fryer. Cook the French fries according to packet instructions, or for 20 minutes on the chip setting (this should be roughly 200C) in an air fryer. Meanwhile, make the quick pickles. In a small bowl, stir the vinegar, salt and caster sugar together until dissolved. Add the vegetables, stir to coat in the pickling liquid and set aside. Meanwhile, make the quick pickles. In a small bowl, stir the vinegar, salt and caster sugar together until dissolved. Add the vegetables, stir to coat in the pickling liquid and set aside. To make the sauce for the glazed tofu, whisk together the soy sauce, lemongrass paste, brown sugar and lime juice in a small bowl. Set aside. To make the sauce for the glazed tofu, whisk together the soy sauce, lemongrass paste, brown sugar and lime juice in a small bowl. Set aside. Squeeze as much excess moisture as possible out of the tofu and pat dry on kitchen paper. Cut into bite-sized cubes. Squeeze as much excess moisture as possible out of the tofu and pat dry on kitchen paper. Cut into bite-sized cubes. Heat the oil in a large frying pan over a medium–high heat until shimmering. Add the tofu and fry for about 15 minutes, turning occasionally. The tofu cubes should become slightly browned and crisped around the edges. Heat the oil in a large frying pan over a medium–high heat until shimmering. Add the tofu and fry for about 15 minutes, turning occasionally. The tofu cubes should become slightly browned and crisped around the edges. Turn the heat up to high and add the sauce. Leave the sauce to bubble away, stirring occasionally, until it has reduced to a sticky glaze that coats the tofu cubes. Turn the heat up to high and add the sauce. Leave the sauce to bubble away, stirring occasionally, until it has reduced to a sticky glaze that coats the tofu cubes. Divide the cooked French fries between two bowls and divide the tofu pieces between them. Pat the quick pickles dry on kitchen paper and sprinkle them over the bowls along with the coriander leaves. Drizzle each bowl generously with Japanese mayonnaise and sriracha sauce before serving. Divide the cooked French fries between two bowls and divide the tofu pieces between them. Pat the quick pickles dry on kitchen paper and sprinkle them over the bowls along with the coriander leaves. Drizzle each bowl generously with Japanese mayonnaise and sriracha sauce before serving. Recipe tips Japanese mayonnaise is richer and creamier than European-style mayo; it is made with rice vinegar and is usually sold in a squeezy bottle. If you can’t find it, you can use regular mayo instead.