Roasted sticky tofu buns
300g firm tofu
1 tsp smoked paprika
1 1/2 tbsp tomato sauce
1 1/2 tbsp smokey barbecue sauce
1/4 cup (60ml) soy sauce
1/4 cup (60ml) rice wine vinegar
2 tbsp brown sugar
1 lebanese cucumber, sliced thinly lengthways
1 large carrot, 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, split
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 minutes.
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 minutes or until thickened slightly. Pour sauce mixture over tofu; turn to coat. Transfer tofu to tray; bake for 20 minutes, 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 minutes or until vegetables soften. Drain.
Place tofu, pickled vegetables, coriander and nuts between rolls.