1. Grate the carrots finely. You can use a multi-purpose grater. Then slice the cucumber thinly (again, a grater is best for this)
2. Put the julienned carrot and the sliced cucumber into a bowl. Add the sugar, salt, and rice wine vinegar into the bowl, and then add one cup of water and stir around. Let the mixture sit for a minimum of an hour.
3. Cut the chili peppers into small dices.
4. In a bowl, whisk together all the ingredients for the sauce (see above) until combined. You’ll probably have more sauce than needed so think about our planet and store the rest in a container in your fridge for another recipe.
5. For the tofu: mix together the cornflour and hot water in a bowl. Set aside the panko breadcrumbs in another bowl. Dip the tofu in the cornflour first and then the breadcrumbs.
6. Heat up the sesame oil in a non-stick pan (very important, you don’t want to screw it at this stage) and cook the tofu for a few minutes on each side until you can’t resist tasting them. Then set aside on a plate.
7. Heat up another pan with sesame oil. Cut the baguette in half and open it in two parts. Line it with sesame oil and chilly flakes and cook for a few minutes until it is golden and crispy.
   

THE FINAL ACT

1. Take one side of your golden toasted baguette, then add the pickled vegetables (drained well), the crispy tofu, the sliced chili peppers then top with coriander, Thai basil.
2. Add a drizzle of sauce on the mixture and top with sesame seeds, chili flakes, and crunched peanuts.
3. Enjoy jour well deserved banh mi.