Ingredients
For the Tofu:
½ block of Organic Tofu Block, drained and pressed for 30 minutes, cut into rectangles approximately ½ cm thick or slightly thicker)
4 panini
Oil spray
1 tsp sesame seeds
For the Marinade:
1 tbsp root ginger, very finely chopped
2 tbsp dark soy sauce
1 clove of garlic, crushed
1 heaped tsp kimchi paste
1 tbsp rice wine vinegar
1 tbsp toasted sesame oil
1 tbsp vegetable oil
1 tsp toasted sesame seeds
For the Pickled Vegetables:
2 tbsp boiling water
1 tbsp caster sugar
2 tbsp rice wine vinegar
1 tbsp finely chopped fresh coriander
1 tbsp finely chopped fresh mint
1 tsp toasted sesame seeds
1 large carrot, peeled and finely sliced into long strips using a grater, spiruliser or Y peeler
1 cucumber, peeled and finely sliced into long strips using a grater, spiruliser or Y peeler
4 spring onions, sliced finely into short thin strips
For the Spicy Mayo Spread:
½ cup vegan mayo
1 tbsp sriracha
2 tsp lemon juice
½ tsp garlic powder
Salt to taste
For the Soy Chilli Dipping Sauce:
5 tbsp light soy sauce
1 finely chopped red chilli