• Thinly slice apple into wedges. • Grate carrot. • Finely chop garlic. • Cut Japanese tofu into 2cm chunks. • In a small bowl, combine garlic, soy sauce mix, the honey and plain flour.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook tofu, tossing, until browned, 3-4 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat and add soy sauce mixture, tossing to coat.

• Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • In a large bowl, combine apple, carrot, mixed salad leaves, a drizzle of vinegar and olive oil. Season.

• Spread tortillas with garlic aioli. • Fill with Asian green salad and honey-soy and garlic tofu. • Sprinkle over everything garnish (see ingredients) to serve. Enjoy!