Tofu Banh Mi-Style Bowls

Meanwhile, roughly chop cilantro. Cut radishes into 1/4-inch rounds. Peel, then grate half the carrot (whole carrot for 4ppl).

Meanwhile, whisk together vinegar, 2 tbsp (4 tbsp) water, 1/8 tsp (1/4 tsp) salt and 1/2 tbsp (1 tbsp) sugar in a medium bowl. Add radishes and carrots, then toss to coat. Place in the fridge to pickle.

Pat tofu dry with paper towels, then crumble into pea-sized pieces. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then tofu. Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.

Add hoisin sauce, miso broth concentrate and half the sesame seeds to the pan.Cook, stirring often, until tofu is coated, 1-2 min.