ROASTED STICKY TOFU BUNS

Prep time 25 mins Cooking time 20 mins Serves 4

INGREDIENTS

300g firm tofu

1 tsp smoked paprika

1 ½ tbsp tomato sauce

1 ½ tbsp smokey barbecue sauce 4 tbsp soy sauce

4 tbsp rice wine vinegar

2 tbsp brown sugar

1 lebanese cucumber (130g), sliced thinly lengthways

180g carrots, sliced thinly lengthways 1 fresh long red chilli, sliced thinly on the diagonal

1 tbsp caster (superfine) sugar

2 tbsp rice wine vinegar, extra

4 fresh coriander sprigs

1 tbsp coarsely chopped roasted salted peanuts

4 small soft white bread rolls (520g), split

METHOD

Preheat oven to 200°C. Grease and line an oven tray with baking paper.

Place tofu on a plate lined with paper towel. Top with another plate; stand for 10 mins. Cut tofu crossways into eight slices, rub with paprika; season.

Bring sauces, vinegar and sugar to a simmer in a small saucepan over medium heat. Simmer for 3 mins or until thickened slightly. Pour sauce mixture over tofu; turn to coat. Transfer tofu to tray; bake for 20 mins, basting occasionally with sauce mixture or until tofu is golden.

Combine cucumber, carrot, chilli, sugar and extra vinegar in a medium bowl; stand for 10 mins or until vegetables soften. Drain. Place tofu, pickled vegetables, coriander and nuts between rolls and serve immediately.

Recreate an authentic Asian classic with these delicious roasted sticky tofu buns - quick and so easy!