Crispy Tofu Banh Mi Bowl

Ingredients

• 280 g firm tofu, pressed, cubed
• 2 tbsp cornflour
• 1 x 250g pouch microwave jasmine rice
• 2 tbsp rice vinegar
• 1 carrot, grated
• ½ cucumber, sliced into half-moons
• 1 red chilli, sliced
• 2 tbsp soy sauce
• 1 tsp caster sugar
• 1 tbsp vegetable oil
• 1 tbsp hoisin sauce
• 3 tbsp mayonnaise
• 1 tbsp sriracha
• 15 g coriander, leaves picked
• 1 lime, cut into wedges
• Fine salt and black pepper
• 80 g pickled daikon
• 2 portions vietnamese-style baguette or crusty white baguette
• 2 portions crispy fried shallots

Method

1. Toss the carrot with the rice vinegar, caster sugar and a generous pinch of salt. Leave for 10 minutes, until glossy and sharp-sweet.
2. Pat the tofu dry and toss it in the cornflour, salt and pepper until every face is dusted.
3. Heat the vegetable oil in a wide frying pan over a high heat. Fry the tofu in a single layer for 6 to 8 minutes, turning until each side is deeply golden.
4. Mix the soy sauce and hoisin. Lift the tofu out, pour the glaze into the hot pan and bubble it for 30 seconds. Return the tofu and toss until lacquered.
5. Heat the rice. Stir the sriracha through the mayonnaise and taste it alongside a piece of tofu before seasoning the rice.
6. Divide the rice between bowls. Add the tofu, pickled carrot and cucumber, then spoon over the sriracha mayonnaise. Finish with coriander, red chilli and lime.