1.Preheat oven to 200°C. Grease and line an oven tray with baking paper.
2.Place tofu on a plate lined with paper towel. Top with another plate; stand for 10 minutes. Cut tofu crossways into eight slices, rub with paprika; season.
3.Bring sauces, vinegar and sugar to a simmer in a small saucepan over medium heat. Simmer for 3 minutes or until thickened slightly. Pour sauce mixture over tofu; turn to coat. Transfer tofu to tray; bake for 20 minutes, basting occasionally with sauce mixture or until tofu is golden.
4.Combine cucumber, carrot, chilli, sugar and extra vinegar in a medium bowl; stand for 10 minutes or until vegetables soften. Drain.
5.Place tofu, pickled vegetables, coriander and nuts between rolls.
This recipe can easily be doubled or tripled to feed more people.Note