1. For the rice buns: Drain the rice. Line a large steaming basket with baking paper, add the rice and spread out evenly. Cover and steam over a half-filled saucepan of simmering water for 30-40 minutes until cooked
2. Spread out the rice on a large baking tray; let cool for 1 hour. Cover and chill until cold, about 4 hours.
3. Preheat the oven to 190°C (170°C fan) | 375°F | gas 4. Divide the rice into eight even portions and shape into small patties with damp hands. Arrange on two baking trays; brush with oil on both sides.
4. Bake the patties for 20-30 minutes, turning once, until golden brown and crisp.
5. For the filling: heat a griddle pan or barbecue until hot. Cut the tofu block into four
slices. Using a round cookie cutter, cut out patties from the tofu. Dust with the cornflour; shake off the excess and season with salt and pepper. Drizzle with the oil.
6. Brush the griddle or barbecue grill with some oil. Cook the tofu patties and pineapple slices for 2 minutes each side, turning once, until golden. Transfer to a plate and cover with foil to keep warm.
7. Using a spiraliser, pass the carrots and cucumber through the machine, turning out spirals; place in a bowl.
8. In a small bowl, stir together the almond milk yoghurt, vegan mayonnaise, lemon juice and some salt and pepper to taste.
9. To assemble, top four of the rice buns with lettuce, carrot, pineapple and two tofu
patties. Top with yoghurt sauce, and then more lettuce and cucumber. Top with the
remaining rice buns to complete
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