Summer sandwiches don't come much better than this juicy bad boy. This Asian-inspired ciabatta consists of wonderfully crispy tofu in a gently-spiced glaze, all covered with lashings of beetroot kimchi. It's punchy, crunchy, and tastes amazing. If you love a Bánh mì, then this will be right up your street.
<item-todo-done>280g extra firm tofu<item-todo-done><item-todo-done>4 tbsp cornflour<item-todo-done><item-todo-done>1 tbsp sesame oil<item-todo-done><item-todo-done>4 tbsp maple syrup<item-todo-done><item-todo-done>2 tbsp rose harissa paste<item-todo-done><item-todo-done> the juice of one lime<item-todo-done><item-todo-done> vegetable oil<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
<item-todo-done> plant-based butter<item-todo-done><item-todo-done> Sriracha<item-todo-done><item-todo-done> jar of beetroot kimchi<item-todo-done><item-todo-done>30g coriander leaves<item-todo-done><item-todo-done>2 chunky loaves ciabatta<item-todo-done>
Frying pan | Small mixing bowl