Banh mi with marinated tofu and pickled vegetables

Ingredients

For 1 serving

• Baguette80 g
• Tofu140 g
• Soy sauce1 teaspoon
• Carrots50 g
• Daikon radish50 g
• Rice vinegar1 tablespoon
• Cucumber40 g
• Cilantro5 g
• Mayonnaise10 g
• Sriracha1 teaspoon
• Saltto taste

Contains: gluten, eggs, soy, mustard,

Method

1. Peel the carrots and daikon and cut them into fine julienne; put them in a bowl with the rice vinegar and a pinch of salt and leave for 15 minutes, stirring now and then, until soft and sweet-sour.
2. Meanwhile drain the tofu, pat it dry and cut into slices about 1 cm thick; brush them with the soy sauce and leave to take on flavour while you prepare the rest.
3. Wash the cucumber and cut into thin sticks; wash the coriander and pick the leaves. Mix the mayonnaise with the sriracha.
4. Heat a non-stick pan over medium-high heat and sear the tofu for 3 minutes per side, until golden and lightly caramelised.
5. Split the baguette lengthways and toast it cut side down in the same pan for 1 minute, until crisp; spread with the sriracha mayonnaise.
6. Fill with the tofu, well-drained vegetables, cucumber and coriander and serve straight away.