Vegetarian Banh Mi with Curry Verde

For vegetables :

• 2 large carrots, julienned
• 1 small daikon radish, julienned
• 1 cup (250 ml) rice vinegar
• 1 cup (250 ml) water
• 1/4 cup (60 ml) sugar

For the tofu :

• 1 454g block tofu, sliced 1 cm thick
• 2 tbsp (30 ml) canola oil
• 1 tbsp (15 ml) soy sauce

For the sauce :

• Curry Verde hot sauce (at your convenience)

For the sandwich :

• 4 Banh Mi buns
• Mayonnaise
• Reserved tofu
• Mixed pickled vegetables reserved
• 4 sliced Lebanese cucumbers
• Fresh coriander

For vegetables

Bring the water, vinegar and sugar to the boil in a small saucepan. Place the vegetables in a bowl and pour the hot vinegar mixture over them. Set aside and leave to soak until they reach room temperature. Drain and set aside.

For the tofu

Heat oil in a non-stick frying pan over medium-high heat. Place tofu slices and brown on both sides. Remove the pan from the heat and add the soy sauce to coat the slices. Set aside.

For the sauce

Whisk all ingredients in a small saucepan. Bring to the boil while stirring. Once thickened, remove from heat and set aside.

For the sandwich

Cut loaves lengthwise and brush with mayonnaise. Add tofu, mixed vegetables, cucumbers, coriander and a generous portion of cooled sauce.