Crispy Tofu Sandwich

Bahan-bahan (4 porsi)

• 12 to 14 oz (340 to 400g) extra firm tofu, (drained)
• 2 tablespoons avocado oil ((or olive oil))
• 3 ½ tablespoons (28g) cornstarch
• 1 ¼ teaspoons onion powder
• 1 ¼ teaspoons garlic powder
• Kosher salt and freshly cracked black pepper
• 2 cups (150g) red cabbage, (thinly sliced or grated )
• 1 medium carrot, (grated with a box grater)
• ½ jalapeño pepper, (finely chopped)
• 2 teaspoons freshly squeezed lemon juice
• 1 ½ teaspoons red wine vinegar
• ¼ teaspoon Dijon mustard
• ½ to 1 teaspoon maple syrup
• Kosher salt and freshly cracked black pepper
• 1 tablespoon extra virgin olive oil
• Basil Pistachio Pesto ((see 2nd recipe card))
• 4 ciabatta rolls (or sturdy hamburger buns)
• Vegan butter (for toasting buns (optional))
• 4 large lettuce leaves
• 2 ripe tomatoes
• 1 large avocado
• 4 to 8 basil leaves ((optional))