• Set air fryer to 200°C. 
• Cut sweet potato into bite-sized chunks.
• In a medium bowl, combine sweet potato, 
sweet soy seasoning and a drizzle of olive oil.
• Place sweet potato into the air fryer basket and 
cook for 10 minutes. 
• Shake the basket, then cook until tender, a 
further 5-10 minutes. 
TIP: No air fryer? Preheat oven to 240°C/220°C 
fan-forced. Place sweet potato on a lined oven 
tray. Drizzle with olive oil, sprinkle with sweet soy 
seasoning and toss to coat. Roast until tender, 
20-25 minutes.

• Meanwhile, thinly slice cucumber into rounds.
• In a second medium bowl, combine the vinegar
and a good pinch of sugar and salt.
• Add cucumber to pickling liquid. Add enough 
water to just cover cucumber. Set aside. 

• Slice lemon into wedges.
• Trim and roughly chop pea pods.
• In a large bowl, combine sweet chilli sauce, a 
good squeeze of lemon juice and a drizzle of 
olive oil. Set aside. 

• Cut Japanese tofu into 2cm chunks.
• When sweet potato has 5 minutes remaining, in 
a large frying pan, heat a drizzle of olive oil over 
medium-high heat.
• Cook tofu, tossing, until browned, 3-4 minutes. 

• To the bowl with dressing, add slaw mix and pea 
pods, tossing to combine. Season with salt and 
pepper to taste. 

• Drain pickled cucumber.
• Divide sweet potato, Japanese tofu, cucumber 
and slaw between bowls.
• Drizzle over sesame dressing. Sprinkle over 
mixed sesame seeds to serve. Enjoy!