2Tear the oyster mushrooms into shreds with your hands and add them to the tray.
3Add the Chinese 5 spice, a drizzle of vegetable oil, a pinch of salt and a generous pinch of pepper to the mushrooms.
4Mix well and roast in the oven for 15 minutes.
5Stir the mushrooms and roast again for 5-10 minutes or until crispy.
6Meanwhile, for the tofu mayo, add the silken tofu to a food processor, along with the zest and juice from the lemon, the maple syrup and a small pinch of salt.
7Process the tofu mayo into a smooth sauce, then set aside.
8When the shredded mushroom is perfectly crispy, remove it from the oven and stir in the hoisin sauce.
9Return the mushroom to the oven for a minute or so to heat through.
10To build the sandwiches, slice the ciabattas in half.
11Spoon a few dollops of the tofu mayo on the bottom halves of the ciabattas.
12Layer with the spring onion, crispy hoisin mushroom, some extra hoisin sauce, the cucumber and sesame seeds.
13Top with the remaining halves of the ciabatta and slice in half to serve.