Vegetarian Banh Mi in a Bowl

Ingredients

For the daikon and carrot marinade
2 carrots cut in julienne
1 small daikon cut in julienne
1 tsp salt
2 tsp sugar
1 1/4 cup distilled white vinegar
1 cup warm water
For the veggie mayonnaise
250g silky tofu
A pinch salt
1 clove garlic well crushed and grated
2 tsp Dijon mustard
2 tsp of lemon juice
7 tsp canola oil
1 tbsp sriracha or sambal oelek
AND
2 cups cooked rice, quinoa or barley
150g of firm tofu cut into cubes and soaked for one hour in a mixture of 2 tbsp of soy sauce and 1 tsp of sugar
2 tbsp soy sauce
2 handfuls coriander

Prepare the carrot and daikon marinade by mixing all the ingredients well and leaving in the fridge for at least one hour.
Prepare the vegetarian mayonnaise by mixing all the ingredients in a food processor or blender and add the oil as you go. Add sriracha or sambal oelek.
Cook the firm tofu in a pan with a little canola oil.
In two bowls, place cooked rice or quinoa or barley or a mixture of the three. Add the soy sauce.
Spread cubes of hot tofu, marinated carrot and daikon and coriander.
Add the spicy mayonnaise to taste.