• Pat firm tofu (see ingredients) dry, then cut into 1cm pieces.

• Preheat oven to 200°C/180°C fan-forced.

• Cut chicken breast into 2cm chunks.

• In a large bowl, combine cornflour and a generous pinch of salt and pepper. Add tofu, tossing to coat.

• In a medium bowl, combine sweet chilli sauce, ginger paste, the soy sauce, sesame seeds and the vinegar.

• In a large bowl, combine Japanese style dressing, plant-based mayonnaise, a drizzle of olive oil and a pinch of salt and pepper. Set aside.

• In a large frying pan, heat a drizzle of olive oil over high heat. 
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 4-6 minutes. •Transfer to a paper towel-lined plate.

• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil.

• When oil is hot, shake excess flour off tofu, then cook tofu, turning occasionally, until golden, 5-8 minutes.

• Remove from heat. Stir in sweet chilli mixture, gently tossing tofu & chicken breast to coat.

TIP: If your pan is getting crowded, cook  in batches for the best results!

• While tofu is cooking, grate carrot.

• Roughly chop baby spinach leaves.

• To bowl with the dressing, add carrot, spinach and shredded cabbage mix. Toss to combine. Season to taste.

• Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.

• Fill each tortilla with a helping of Japanese-style slaw, sesame-sweet chilli tofu and chicken. 

• Sprinkle with crushed peanuts to serve. Enjoy!