Char Siu Tofu Banh Mi

• 2 medium size baguettes
• 1 pack firm tofu
• 1 cucumber
• A small bunch of coriander
• A small bunch of Thai basil
• 1 small bunch of mint
• 1 red chilli
• 2 tsp maggi sauce (optional)
• 2 tbsp siracha mayo
• Vegetable oil

Marinade

• 2 cloves garlic
• 1 cube ginger
• 2 tablespoons Tomato Ketchup
• 2 tablespoons Hoi Sin sauce
• 2 tablespoons sugar or honey
• 1 tablespoon rice vinegar
• 1 tablespoon dark soy sauce
• light soy sauce
• 1 tablespoon sesame oil
• Pickled Veg
• 1 carrot
• 1 red chilli
• ½ daikon
• 5 tablespoons rice wine vinegar
• 2 tablespoons caster sugar

• Slice the tofu into 2cm thick slices. In a mixing bowl, combine all the marinade ingredients and pour them on top of the tofu slices making sure they are well covered.

• Finely slice the carrot and daikon. Shave the cucumber lengthwise to create ribbons, pick the leaves of the thai basil and mint, separate the coriander stalks and finely slice the chilli and set aside.

• In a small prep bowl, dissolve the sugar into rice vinegar. Add the carrots and daikon, making sure they are all covered completely by the dressing to properly and evenly marinate. Set aside.

• Heat 1-2 tablespoon vegetable oil to a high heat and then place the tofu slices into the pan. Fry for 3-4 minutes on one side before then turning and frying the other side.

• Serve inside a fresh baguette with sriracha mayo, pickled carrots, daikon, cucumber, herbs and a dash of maggi sauce.

• Top Tip: Hollow out the baguette a little to accommodate all the ingredients.