for 4 pieces

Pickles

120 g	radishes
120 g	carrots
½ tbsp	cane sugar
1	lime, the whole juice
¼ tsp	salt

Lemongrass sauce

4 stick	lemongrass, outer leaves removed, core finely chopped
1	shallot
1	garlic clove
½	red chilli pepper, deseeded, finely chopped
5 tbsp	sunflower oil
4 tbsp	fish sauce
2 tsp	cane sugar
1 tbsp	lime juice

Tofu

2 tbsp	peanut oil
400 g	tofu, in slices
4 tbsp	soy sauce

To fill the rolls

4	baguettes parisette
2 tbsp	mayonnaise
4	mini cucumbers, thinly sliced
½	red chilli pepper, cut into thin rings
2 tbsp	fried onions
1 bunch	coriander, torn into pieces

How it's done

Pickles

In a bowl, mix the radish with all of the other ingredients up to and including the salt, cover and set aside until ready to serve.

Lemongrass sauce

Mix the lemongrass, shallot, garlic and chilli, then finely chop everything together again using a large knife until the ingredients are almost paste-like. Heat the oil in a small pan. Add the lemongrass mixture, cook briefly. Add the fish sauce and sugar, simmer for approx. 2 mins. Remove the pan from the heat, stir in the lemon juice.

Tofu

Heat the oil in a wide non-stick frying pan. Reduce the heat, fry the tofu for approx. 3 mins. on each side until golden brown, add the soy sauce, mix together. Mix in half of the lemongrass sauce, keep warm.

To fill the rolls

Slice the rolls lengthwise but do not cut all the way through. Spread one cut side with mayonnaise and the other with the lemongrass sauce. Spread the tofu evenly inside the rolls. Top with the pickles, cucumber slices, chilli and fried onions, garnish with the coriander.

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