Meera Sodha's Vegan Recipe for Peanut and Miso Tofu Bánh Mì

Vegan, Vegetarian, Raw, fermented and probiotic scholar

The queen of all sandwiches, featuring protein, pickled vegetables, fresh herbs and mayo all packed into a baguette to thrill your tastebuds

2 medium carrots (about 250g), peeled

7 tbsp apple cider vinegar

3 tbsp agave syrup, plus 1½ tsp extra for the carrots

50g salted roasted peanuts

1oog white miso paste

6 garlic cloves, peeled and crushed

3 tbsp dark soy sauce

560g extra-firm tofu (ie 2 x standard 280g packs), drained and pressed dry - I like Tofoo

5 tbsp cornflour

4 tbsp toasted sesame oil

subheading: To serve:

4 small baguettes

8 tbsp vegan mayonnaise

20g fresh mint, leaves picked

30g fresh coriander, leaves picked

1 large red chilli, thinly sliced

Directions at theguardian.com

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