If making the brioche buns, allow several hours before serving to prepare.

To make the carrot pickles, put the sugar, vinegar and salt in a small saucepan and heat on low heat until the sugar is dissolved.

Place the carrot in a jar and pour the pickling liquid over. Put a lid on the jar, shake well and set aside. 

Lay the tofu out on absorbent paper for 5 minutes before slicing in to 1.5cm slices. 

To make the glaze, heat the peanut oil in a small saucepan. Add the ginger and garlic and sauté for 1 minute.

Add the remaining glaze ingredients and bring to a boil. Reduce the heat to a simmer and cook for 3 minutes or until slightly thick. Remove from heat. 

Slice the baguettes or brioche in half stopping short of separating the bun. We want a flip lid. 

Smear a good amount of mayonnaise on each bun.

Heat a small amount of oil in a skillet or fry pan and add the tofu slices. 

Add a spoon of glaze to each slice, heat for 1 minute before turning over. 

Add another spoon to the other side of the tofu and cook for another 2 minutes or until slightly caramel.

Place a slice of tofu on each bun.

Top with 2 cucumber batons, a spoon of the pickled carrot and a sprinkle of shallots. 

Add another small spoon of the glaze and the chopped coriander. 

Serve.