Cranberry Glazed Tofu Banh Mi

Prepare the pickled vegetables: In a small saucepan, combine rice vinegar (200 ml), water (200 ml), salt (2 tsp), and sugar (1 tbsp). Bring to a boil and stir until the salt and sugar dissolve. Remove from heat. Julienne the carrot (1), cucumber (1), and daikon (1). Transfer the prepared vegetables to a bowl, pour over the pickling liquid, and let pickle for at least hour (1). Start 60m timer

Prepare the tofu: Cut the block firm tofu (280 g) into bite-sized pieces. Heat vegetable oil (1 tbsp) in a large frying pan over medium-high heat. Once hot, fry the tofu for 8-10 minutes, turning to ensure all sides are golden brown and crispy. Start 9m timer

Make the cranberry glaze: Finely chop the onions (2 spring) and crush the garlic cloves (1 clove). In a small bowl, stir together the cranberry sauce (80 g), soy sauce (2 tbsp), rice vinegar (1 tbsp), the chopped onions (2 spring), and crushed garlic cloves (1 clove) to combine.

Glaze the tofu: Reduce the heat of the frying pan to low. Pour the cranberry glaze over the tofu and allow it to bubble for minutes (5), basting the tofu once or twice to coat it thoroughly in the glaze. Start 5m timer

Assemble: Cut the white baguettes (2 crusty) in half and generously spread each side with [vegan mayonnaise]. Fill with the glazed tofu, pickled vegetables, and finish with chopped [fresh coriander] and sliced [green chillies].