The Satay Stack

Meanwhile, trim and thinly slice the radishes.

Add the radish and rice vinegar to a medium bowl. Season with salt and pepper, then set aside to pickle.

Trim the baby gem, halve lengthways, then thinly slice.

Drain the tofu and cut widthways into slices (3 per person). Pat dry with kitchen paper, then sprinkle over half the Thai style spice blend and season with salt and pepper.

Crack the egg (see pantry for amount) into a large bowl and whisk with a fork.

Put the panko breadcrumbs into another large bowl and season with salt and pepper.

Dip the tofu into the egg, then the breadcrumbs, ensuring it's completely coated. Shake off the excess and transfer to a plate.

Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the tofu fries properly - heat for 2-3 mins before you add the tofu.

Once hot, carefully lay the tofu into the pan, reduce the heat to medium-high and fry until golden-brown, 8-10 mins total. Turn every 2-3 mins and adjust the heat if necessary. 

Once cooked, transfer the tofu to a plate lined with kitchen paper.

Discard the oil from the tofu pan and wipe clean. Pop it back on medium-high heat. 

Add the coconut milk, peanut butter, sambal, ketjap manis, sugar for the sauce (see pantry for amount) and remaining Thai style spice blend to the pan. Stir to combine.

Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins.

Meanwhile, halve the burger buns and pop them into the oven to warm through, 2-3 mins.