• Boil the kettle. • Thinly slice spring onion. • Grate carrot. • Cut Japanese tofu into 2cm chunks. • In a medium heatproof bowl, combine katsu paste, the boiling water (1/4 cup for 2P // 1/2 cup for 4P), butter and brown sugar, until smooth.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook tofu, tossing until browned, 3-4 minutes. • In the last minute of cook time, add katsu mixture, tossing to coat, until slightly reduced.

• Meanwhile, place gua bao buns on a plate with a small splash of water (just a small splash so they stay fluffy!). • Cover with cling wrap or a microwave-safe bowl. Microwave on high for 1 minute. Set aside for 1 minute.

• To a medium bowl, combine carrot, shredded cabbage mix, mayonnaise and a drizzle of olive oil. Season to taste. • Uncover bao buns, then gently halve. Fill buns with katsu glazed Japanese tofu and creamy slaw. • Sprinkle over spring onion to serve. Enjoy!