* 280g extra firm tofu * 4 tbsp cornflour * 1 tbsp sesame oil * 4 tbsp maple syrup * 2 tbsp rose harissa paste * the juice of one lime * vegetable oil * salt and pepper to taste
**Sandwich**
* Margarine or plant-based butter * Sriracha * jar of beetroot kimchi * 30g coriander leaves * 2 chunky loaves ciabatta
### Instructions
**Before You Start**
Frying pan | Small mixing bowl
**Prepare the tofu**
1. Drain and rip the tofu into long chunks and add to the mixing bowl. 2. Add the cornflour with a good pinch of salt and pepper. 3. Toss together until the tofu is completely coated.
**Cook the tofu**
1. Heat the frying pan to a medium heat with enough vegetable oil to cover the whole base of the pan. 2. Once hot, add the coated tofu chunks and cook for 8-10 minutes, turning regularly with tongs until golden and really crispy. 3. Once done, transfer the tofu pieces to kitchen paper and set aside to drain.
**Make the sauce**
1. In a small bowl, mix together the sesame oil, maple syrup, harissa paste and lime juice and stir to combine. 2. Cook over a medium heat for 2 minutes until slightly thickened but still saucy. 3. Once cooked, mix the tofu through the sauce.
**Toast the bread**
1. Place a large frying pan over a medium heat and add the plant-based butter. 2. Slice the bread loaves in half. 3. Once the butter has melted, add the bread (cut side down) and cook until golden brown. 4. Pushing each down to make them a bit thinner.
**Assemble the sandwiches**
1. Add a good dollop of the sriracha onto the base of each toasted bread slice. 2. Use a spoon to even out. 3. Add a good dollop of the kimchi on top of each. 4. Top with a big stack of the crispy tofu before topping with coriander. 5. Finally, top with the final slice of bread, squeeze down and serve.
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### Ingredients
**Tofu**
* 280g extra firm tofu
* 4 tbsp cornflour
* 1 tbsp sesame oil
* 4 tbsp maple syrup
* 2 tbsp rose harissa paste
* the juice of one lime
* vegetable oil
* salt and pepper to taste
**Sandwich**
* Margarine or plant-based butter
* Sriracha
* jar of beetroot kimchi
* 30g coriander leaves
* 2 chunky loaves ciabatta
### Instructions
**Before You Start**
Frying pan | Small mixing bowl
**Prepare the tofu**
1. Drain and rip the tofu into long chunks and add to the mixing bowl.
2. Add the cornflour with a good pinch of salt and pepper.
3. Toss together until the tofu is completely coated.
**Cook the tofu**
1. Heat the frying pan to a medium heat with enough vegetable oil to cover the whole base of the pan.
2. Once hot, add the coated tofu chunks and cook for 8-10 minutes, turning regularly with tongs until golden and really crispy.
3. Once done, transfer the tofu pieces to kitchen paper and set aside to drain.
**Make the sauce**
1. In a small bowl, mix together the sesame oil, maple syrup, harissa paste and lime juice and stir to combine.
2. Cook over a medium heat for 2 minutes until slightly thickened but still saucy.
3. Once cooked, mix the tofu through the sauce.
**Toast the bread**
1. Place a large frying pan over a medium heat and add the plant-based butter.
2. Slice the bread loaves in half.
3. Once the butter has melted, add the bread (cut side down) and cook until golden brown.
4. Pushing each down to make them a bit thinner.
**Assemble the sandwiches**
1. Add a good dollop of the sriracha onto the base of each toasted bread slice.
2. Use a spoon to even out.
3. Add a good dollop of the kimchi on top of each.
4. Top with a big stack of the crispy tofu before topping with coriander.
5. Finally, top with the final slice of bread, squeeze down and serve.
[Source](https://www.bosh.tv/recipes/crispy-tofu-ciabatta)