• Thinly slice cucumber into half-moons. • Thinly slice spring onion. • Finely chop garlic. • Cut Japanese tofu into 2cm cubes. • Grate carrot. • 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 and cook until fragrant, 1 minute. • Remove from heat and add Japanese dressing mixture, tossing to coat.

• Meanwhile, in a medium bowl, combine shredded cabbage mix, cucumber, carrot and sesame dressing. Season to taste. • Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.

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