Tofu and Avocado Bao Buns

1. Tear tofu into 2½ cm chunks and place on a baking paper lined tray. Sprinkle lightly with salt and stand uncovered for a minimum of 30 minutes. Alternatively, cover and refrigerate overnight.

2. Combine mayonnaise and sriracha sauce . Transfer to a squeeze bottle.

3. Combine 30ml sesame oil, sugar, vinegar, lemon juice and tamari sauce. Stir in carrots and daikon radish. Stand for 1 hour.

4. Heat 30ml sesame oil in frypan over medium-high heat. Add tofu and brown on all sides, using remaining sesame oil as required. Drain and keep warm.

5. Assemble bao buns with Edgell Avocado, tofu, sriracha mayonnaise and drained pickled vegetables. Garnish with jalapeños and coriander.