14-inch piececucumber, finely sliced or mandolined
½cupmint leaves
2Tbsphoisin sauce
1Tbspcoconut oil or avocado oil
¼tspfive spice powder
2 cupsfirm veggies (such as parsnip, carrot, daikon, or kohlrabi), grated, mandolined, or cut into matchsticks
1cuprice vinegar
1jalapeño , with or without seeds, sliced
2tspcane sugar
½tspsalt
For serving
vegan mayo
sriracha hot sauce
Instructions
Start by making the quick-pickled veggies: pack the vegetables and jalapeño into a 500ml mason jar or resealable container. Sprinkle the sugar and salt over the veggies and then pour over the vinegar. Place the lid on the jar and shake up the mixture. If you can, let it sit for an hour—or you can make this in advance. (It will keep well for five days in the fridge).
Slice the tofu into two equal squares. Then, take each square and cut horizontally into 3 thinner squares. In a small bowl, mix the hoisin and five spice. Brush the tofu with a thin coating of the hoisin mixture on both sides.
In a large nonstick skillet, heat 1 tablespoon of avocado oil over medium heat. Fry the tofu until it’s browned on both sides—about 3 – 4 min a side. Turn off heat and add garlic and let gently cook for 1 – 2 more minutes, stirring constantly, until garlic turns golden. Season with salt and pepper and remove from heat.
To assemble the sandwiches, spread both sides of the toast with a bit of mayo and a drizzle of sriracha. Add some pickled veggies, squeezing extra moisture out if you’ve grated them. Then add two slices of tofu, some cucumbers and a little handful of mint and cilantro.