Directions

To Prep

1. To prepare marinade, mix Lee Kum Kee Premium Soy Sauce with chilli, vinegar, ginger, garlic and 2 tbsp sugar. Slice tofu into 8mm thick slices and place in a shallow dish or large zip lock bag. Pour marinade over and turn tofu pieces to coat. Marinate in fridge for 30 mins.

To Cook

1. Heat 2 tsp of oil in a large pan over medium heat. Remove tofu slices from marinade and pat dry with absorbent paper. Fry tofu slices for 3 mins on each side or until golden. Add remaining marinade to pan and continue cooking, turning tofu slices every minute, until marinade has reduced slightly and formed a glaze on the tofu, around 6 mins. Keep warm.

To Serve

1. Slice open bread rolls and spread each side with mayo (for a vegan alternative, replace with a vegan mayo or spread of your choice). Place tofu slices on bottom halves and layer on lettuce, cabbage, onion, capsicum, carrot, radish, cucumber, shallot and coriander.
2. Serve immediately, scattered with a few pieces of fresh red chilli.