• Trim pea pods and halve lengthways. 
• Thinly slice capsicum.
• In a small bowl, combine miso paste, the honey, soy sauce and a splash 
of water. 

• Cut plain tofu (see ingredients) into 2cm chunks.
• 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.
• Remove pan from heat, add miso-honey mixture, turning tofu to coat, until thickened and slightly sticky.
• Transfer to a plate.

• Wash out frying pan and return to medium-high heat with a drizzle of olive oil.
• Cook capsicum, tossing regularly, until tender, 4-5 minutes.
• Transfer to a large bowl, season to taste and allow to cool slightly. 

• To the bowl with cooled capsicum, add mixed salad leaves, pea pods and Japanese-style dressing. Toss to coat. Season to taste.
• Divide miso-glazed tofu and pea pod salad between plates. Spoon over any glaze from the pan tofu resting. Enjoy!