• Cut plain tofu (see ingredients) into 2cm chunks.
• In a medium bowl, combine the soy sauce, tofu and half the garlic stir-fry sauce. Set aside.
• Trim and roughly chop pea pods.
• Thinly slice cucumber into sticks.
• Shred baby cos lettuce (see ingredients).
• Slice lime into wedges.
• In a small bowl, combine mayonnaise, the remaining garlic stir-fry sauce and a squeeze of lime juice. Set aside.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
• When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. Transfer to a plate.

• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts, until warmed through.

• Spread each tortilla with some garlic mayo and top with the cos lettuce, pea pods, cucumber and tofu.
• Tear over parsley.
• Sprinkle with crispy shallots and serve with lime wedges. Enjoy!

Little cooks: Take the lead and help build the tacos!