• Trim and thinly slice pea pods lengthways. • Thinly slice long chilli (if using) • Roughly chop cucumber. • Using a vegetable peeler, peel carrot into ribbons.

• Pat dry firm tofu with paper towel and cut into 1cm chunks. • In a medium bowl, combine tofu, Asian BBQ seasoning and a drizzle of olive oil. • To the bowl with tofu, add cornflour and vegetable stock powder, tossing to coat. • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When the oil is hot, shake excess flour off the tofu and cook, turning occasionally, until golden, 4-6 minutes. Season with a generous pinch of pepper.

• Meanwhile, in a small bowl, combine plant-based aioli and the soy sauce. • In a large bowl, combine Japanese style dressing and a drizzle of vinegar. Season with salt and pepper. • To the bowl with the Japanese dressing, add carrot, pea pods, cucumber and mixed salad leaves, tossing to coat.

• Divide Japanese salad between bowls then top with Asian BBQ tofu. • Drizzle over plant-based soy aioli and sprinkle with chilli to serve. Enjoy!