• Finely chop garlic. Cut Japanese tofu into 1cm cubes. Set aside. • Trim pea pods and cut into thirds. Thinly slice pear. Set aside. • In a medium bowl, combine shredded cabbage mix, pea pods, pear and garlic aioli. Season to taste. Set aside. TIP: Prepping the slaw first allows the cabbage to soften slightly by the time you're ready to serve.

• In a small bowl, combine garlic, the honey, katsu paste, mixed sesame seeds and a dash of water. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, turning often, until browned, 2-4 minutes. Add katsu mixture and cook, turning tofu to coat, until slightly sticky, 1-2 minutes. • Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.

• Finely slice long chilli (if using). • Fill tortillas with creamy pea pod slaw. Top with katsu glazed tofu. • Sprinkle with chilli and crispy shallots to serve. Enjoy!