Roasted sticky tofu buns | Women's Weekly Food

Ingredients

• 300 grams firm tofu
• 1 teaspoon smoked paprika
• 1 1/2 tablespoon tomato sauce
• 1 1/2 tablespoon smokey barbecue sauce
• 1/4 cup (60ml) soy sauce
• 1/4 cup (60ml) rice wine vinegar
• 2 tablespoons brown sugar
• 1 lebanese cucumber (130g), sliced thinly lengthways
• 1 large carrot (180g), sliced thinly lengthways
• 1 fresh long red chilli, sliced thinly on the diagonal
• 1 tablespoon caster (superfine) sugar
• 2 tablespoons rice wine vinegar, extra
• 4 fresh coriander sprigs
• 1 tablespoon coarsely chopped roasted salted peanuts
• 4 small soft white bread rolls (520g), split