1/2 cucumber, peeled into ribbons
250ml white wine vinegar
1 tsp turmeric
1 pack of Tofoo Sriracha, cut into 4 long slabs
100g plain flour
100ml oat or cashew milk
60g panko breadcrumbs
300ml vegetable oil
3 tbsp Sriracha sauce
3 tbsp tomato ketchup
2 tbsp dark brown sugar
2 tbsp soy sauce
2 tsp ginger, grated
2 garlic cloves, minced
Brioche buns or vegan alternative
1/4 white cabbage, shredded
75g vegan mayonnaise
1 tbsp sesame oil