Ingredients
- 100g Naked Tofoo, sliced
- 1 demi baguette
- 1/2 tsp soy sauce
- 1/2 lime, zested
- 1/2 tsp grated ginger
- 1/4 tsp garlic paste
- 10g daikon, shredded
- 10g carrot, shredded
- 10g cucumber, shredded
- 1 tbsp rice vinegar
- oil
- 1g red chilli, sliced
- 10g radish, sliced
- 20g coriander (approx 10 sprigs)
- Freshly ground black pepper.
- 1/4 tsp Sriracha
- Squeeze of lime
Get started
- Slice the Baguette in half lengthways. Mix together the soy sauce, lime zest, ginger, and garlic in a bowl.
- Marinade the Tofoo for 30 minutes.
- Shred the Daikon, Carrot & Cucumber and lightly pickle in the rice vinegar for 10-20 minutes.
- Heat a frying pan, add the oil, and lightly fry the Tofoo for a few minutes until it turns golden brown. Allow to cool.
- Place all the fillings into the baguette, in layers, and drizzle over the Sriracha. Season with pepper and finish with a squeeze of lime.
