Directions

1. Boil water, apple cider vinegar, salt, and sugar in a saucepan.
2. Add shredded carrots and sliced chili.
3. Simmer for 5-7 minutes until tender. Cool and set aside.
4. Mix crunchy peanut butter, 1 tbsp soy sauce, and mayo in a bowl. Set aside.
5. Mix Hilltop Blossom Honey, sriracha sauce, and a dash of apple cider vinegar until smooth. Set aside.
6. Coat tofu chunks with 1 tbsp soy sauce.
7. Dredge in flour, shaking off excess.
8. Fry tofu in heated oil over medium heat until golden brown, about 3-4 minutes per side. Let cool on a rack.
9. Brush crispy tofu with honey sriracha glaze. Sprinkle with sesame seeds and repeat on the other side.
10. Halve the savory doughnut.
11. Spread peanut butter sauce on the base.
12. Add cucumber slices, pickled carrots, and chili mixture.