Ingredients
- 280g Naked Tofoo, thinly sliced into 8
- ½ cucumber, halved seeded and cut into thin sticks
- 3 tbsp rice vinegar
- 1 tbsp caster sugar
- ½ tsp salt flakes
- 200g carrots, peeled and cut into thin sticks
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 tbsp clear honey
- 1 tbsp soy sauce
- 1 tbsp sunflower oil
- 4 individual baguettes or 2 baguettes halved
- 4 tbsp mayonnaise
- 2 tbsp chopped fresh coriander
- 1 tsp chilli sauce
- Coriander and mint sprigs to garnish
Get started
- Place the carrots and cucumber in a bowl, in a small pan heat together the vinegar, sugar and salt and pour over the vegetables, toss well and leave to cool.
- Arrange the Tofoo onto a tray, mix together the garlic, ginger, honey and soy and brush over the Tofoo slices. Heat the oil in a non stick pan and fry the Tofoo for 2 minutes per side.
- Split the baguettes in half. Mix the mayonnaise with the coriander and chilli sauce and spread a little into each baguette, top each with 2 cooked Tofoo slices and some pickled vegetables. Add a few sprigs of coriander and fresh mint leaves n to each to serve.
