Seared Tofu Bahn Mi with Pickled Veggies

100g carrots, match-sticks

225g daikon, shredded

20g ginger

2 cloves garlic

1 bunch cilantro

1 lime, zested and juiced

2 cucumbers, cut into slim rounds

30ml soy sauce

60ml mayonnaise

45ml rice vinegar

12g sugar

12ml Sriracha

450g firm tofu

2 french rolls or one baguette

oil

Mix sriracha and mayonnaise

Marinate tofu - in small bowl, mix soy sauce, lime zest, lime juice, garlic, ginger and 2 tbsp of oil, season by salt and pepper. Place tofu in a shallow pan and cover with marinade. Set aside for at least 10 minutes, turning halfway through.

Pickle vegetables - in a large pot, combine carrots, cucumbers, daikon, vinegar and sugar with 2/3 cups water. Season with salt and pepper. Bring to a boil, stirring frequently for 1 - 2 minutes until sugar is dissolved.  Transfer to a bowl and set aside for at least 10 minutes. Drain before preparing sandwiches.

Cook tofu - heat oil on medium-high heat in a frying pan, add marinated tofu - don't overcrowd. Brown each side, remove and place on a paper towel-lined plate. Season lightly with salt.

To Serve - spread mayonnaise mixture on bread, place tofu slices and remaining marinade, top with pickled veggies and cilantro.