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
Do this stuff
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.