Tofu Banh Mi

1. Julienne the carrot(1 large) and daikon(150 g).
2. Dissolve caster sugar(40 g) and fine salt(4 g) in rice vinegar(120 ml) and warm water(120 ml). Submerge the veg and leave for at least 1 hour
3. Drain well before using.
4. Press extra-firm tofu(400 g) for 20 minutes. Slice into 1.5cm slabs.
5. Whisk together soy sauce(30 ml), maple syrup(15 ml), Chinese five-spice(3 g), smoked paprika(1 g), garlic powder(3 g), and sriracha(15 ml) into a marinade. Coat the tofu and leave for at least 15 minutes.
6. Dust the tofu slabs with cornflour(8 g). Pan-fry in neutral oil(some) over medium-high heat for 4 minutes per side until deeply browned and crisp at the edges. Brush any leftover marinade over in the last minute so it glazes.
7. Tear or thickly slice oyster or chestnut mushrooms(200 g). Get a dry pan or griddle screaming hot.
8. Cook the mushrooms in neutral oil(15 ml) without moving them much so they char and catch for 6 minutes. Splash in soy sauce(15 ml) and sugar(2 g) at the end and toss until sticky.
9. Blitz Thai basil leaves and tender stems(15 g), coriander stems(5 g), toasted cashews or peanuts(20 g), garlic clove(1), neutral or olive oil(60 ml), lime juice(5 ml), and salt(1 pinch) to a loose paste in a blender or food processor.
10. Stir together vegan mayo(60 ml), sriracha(20 ml), and lime juice(5 ml). Adjust heat to taste.
11. Warm small baguettes or Vietnamese bánh mì rolls(2) in a hot oven for 4 minutes until the crust crisps. Split lengthways without cutting all the way through.
12. Spread basil pesto on the bottom half, chilli mayo generously on the top half.
13. Layer in cucumber(100 g) cut into thin ribbons or batons, then the spiced tofu slabs, then the charred mushrooms.
14. Pile on the drained carrot & daikon pickle.
15. Finish with coriander leaves and tender stems(10 g), spring onions(2), finely sliced on the diagonal, fresh red chilli(some) if using, and crispy fried shallots(15 g). Press gently shut and eat immediately while the bread is still crisp and the tofu hot.