Sticky tofu baguettes with pickled carrot

Method

1. Wrap the firm tofu in a clean cloth and press it under a heavy pan for 10 minutes, then slice it 1 cm thick.
2. While the tofu presses, peel and grate the carrots and mix them with the rice vinegar and a pinch of salt. Leave to pickle, stirring once or twice.
3. Finely chop the garlic and stir it into the soy sauce and maple syrup. Cut the cucumber into thin ribbons or rounds, slice the green chilli thinly and pick the coriander into sprigs.
4. Warm the olive oil in a non-stick frying pan over a medium heat. Fry the tofu for 3 to 4 minutes on each side, until golden.
5. Pour the soy, maple and garlic mixture over the tofu and turn the slices for 1 to 2 minutes, until the sauce is sticky and clings.
6. Cut the baguette in half and split each piece lengthways, warming it first in a low oven if you like. Spread with the vegan mayonnaise.
7. Squeeze the liquid out of the carrot, then fill the baguettes with the tofu, pickled carrot, cucumber, coriander and as much chilli as you like.

Tip Wring the pickled carrot out well before filling, or the bread goes damp. The chilli is optional, so add it a few slices at a time.

Photo made with AI.

From Nosha · nosha.app