Tofu Banh Mi with Pickled Veggies

_INGREDIENTS:

TOFU:

• 1 300g block tofu
• 2 Tbsp hoisin sauce 
• 2 Tbsp maple syrup 
• 1 clove garlic, minced 
• ½ tsp sriracha

_{PICKLED VEGETABLES:}

• 4-5 radish 
• ½ large carrot 
• ½ red onion
• 1 cup vinegar 
• 1 cup water
• 1 Tbsp sugar 
• 1 tsp salt

You could also use cucumber if you have it, or any other vegetables you enjoy pickling.

_{INSTRUCTIONS:}

Begin by marinating the tofu:

1. Unpackage the tofu and place onto a plate, then stack another plate on top to press out the excess liquid. Set aside for 10 minutes to drain.
2. Slice the tofu block into 12 pieces.
3. Mince the garlic, then add to a bowl along with the hoisin sauce, maple syrup and siracha.
4. Dip the tofu into the marinade, making sure to evenly coat each side. Set aside for at least 20 minutes- the longer the better to allow the tofu to soak up all the flavor.
5. Once marinated, heat a large frying pan with oil and cook the tofu on either side for 2-3 minutes until lightly caramelized. Set aside.

Prepare the pickled vegetables:

1. Thinly slice the radish and red onion. Slice the carrots into thin matchsticks. Transfer prepared vegetables into a jar or bowl.
2. Add water, vinegar, salt and sugar into a sauce pan and bring to the boil.
3. Once boiling, pour the pickling liquid over the vegetables and set aside to cool.

To assemble the banh mi:

1. Thinly shred the red cabbage
2. Slice the bread rolls in half and spread with a generous layer of mushroom pate
3. Stack with cooked tofu, pickled vegetables, cabbage, then drizzle with your chosen sauces and a garnish of fresh coriander