Crispy Tofu Rolls With Pickles and Satay Sauce
[Vegan, Gluten-Free]

To Make the Pickled Vegetables:

1. Julienne the carrots finely. If you have a grater attachment with your food processor, this would be best, otherwise. a multi-purpose grater will do. Then, slice the cucumber thinly (again, a grater is best for this).
2. Put the julienned carrot and sliced cucumber into a container. Add the sugar, salt, and white wine vinegar into the container, and then add the water and stir around. Let sit for at least an hour (this could also be made a few days earlier and stored in a container in the refrigerator).

To Make the Satay Sauce:

1. Add all the ingredients into a medium-sized saucepan and whisk until combined. Let cook for around 5 minutes, whisking occasionally. Then, take off the heat and spread on the rolls. Save the rest for other recipes, storing in an airtight container in the refrigerator.

To Make the Tofu:

1. Mix the cornflour and hot water in a bowl. Put the panko breadcrumbs in another bowl. Dip the tofu in the cornflour first and then the bread crumbs.
2. Heat up the peanut oil in a non-stick saucepan and cook the tofu for a few minutes on each side, or until nice and golden browned on each side. Then set aside to use.

To Make the Bahn Mi Rolls:

1. Cut the hot dog rolls down the middle, being careful not to cut straight through to the bottom. Then add the lettuce, pickled vegetables (drained well), bean shoots, tofu, and then top with coriander, crushed nuts, spring onion,s and drizzle with sweet soy sauce.