Hot Thai Roll

Ingredients

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For the base

• Pistolets (Turkish rolls or baguette)

Airfryer tofu (or chicken)

• 400 g firm tofu, or chicken
• 2 tbsp Yum Phrik (oil only)
• 2 tbsp cornstarch
• 1/4 tsp each garlic powder, ginger powder, smoked paprika
• 1 tsp kecap manis

Thai mayonnaise

• 1/2 cup of your favourite (vegan) mayo
• Juice of 1/2 lime
• 1 tbsp Yum Phrik, mainly the crispies
• 1 tsp kecap manis

Veggie toppings

• Carrot, sliced into ribbons (use a vegetable peeler)
• Cucumber, sliced into ribbons (use a vegetable peeler)
• Lettuce (iceberg or kropsla works well)
• Fresh coriander

Method

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Prepare the protein (airfry for 10 minutes or oven bake for 20; check it's cooked through!)

1. For tofu: press the tofu between paper towels for 20 minutes to remove excess water. Slice into 1 cm cubes. Toss gently with the marinade and arrange on a lined baking tray, making sure the pieces aren't touching. Bake for 20 minutes, or until crispy.
2. For chicken: slice the thighs into bite-sized strips. Mix with the marinade until well coated. Spread on a lined baking tray and bake for 20 minutes, or until cooked through and tender.

Make the Thai mayo

1. Mix the mayonnaise with a squeeze of lime juice, a scoop of Yum Phrik and a touch of kecap manis. Adjust to taste.

Assemble the rolls

1. Slice the rolls lengthwise.
2. Slather both sides generously with the Thai mayonnaise.
3. Add the lettuce to one side.
4. Add the cooked chicken or tofu, then top with a small scoop of Yum Phrik crispies for extra texture.
5. Layer with carrot and cucumber ribbons, and fresh coriander.
6. For extra spice, add sliced Spaanse pepers. Enjoy!