• Pat firm tofu (see ingredients) dry, then cut into 1cm chunks.
• In a medium bowl, combine the plain flour and a generous pinch of salt and 
pepper. Add tofu, tossing to coat.
• In a small 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 generous drizzle of olive oil over medium-high 
heat. 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 to coat. 

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

• While tofu is cooking, grate carrot.
• Roughly chop baby spinach leaves.
• To the bowl with dressing, add carrot, spinach and shredded cabbage mix. 
Toss to combine. Season with salt and pepper to taste.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second 
bursts, until warmed through. 

• Fill each tortilla with a helping of Japanese-style slaw and sesame-sweet chilli tofu.
• Sprinkle over crushed peanuts to serve. Enjoy!