• Thinly slice cucumber into half-moons.
• Cut Japanese tofu into 2cm cubes.
• Trim and roughly chop pea pods.
• In a small bowl, combine Japanese-style dressing, soy sauce mix and the brown sugar.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook tofu, tossing, until browned, 3-4 minutes. 
• Add garlic paste and cook until fragrant, 1 minute.
• Remove from heat, then add Japanese dressing mixture, tossing to coat. 

• Meanwhile, in a medium bowl, combine slaw mix, cucumber, pea podsand sesame dressing. Season to taste with salt and pepper.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts, until warmed through. 

• Fill tortillas with sesame cucumber slaw and Japanese-style tofu.
• Spoon over any remaining sauce from the pan to serve. Enjoy!