• Thinly slice celery. Zest lime to get a generous pinch and cut into wedges. • Pick and roughly chop mint. Thinly slice long chilli (if using). • Cut Malaysian tofu into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook tofu, tossing, until browned and warmed through, 3-4 minutes. Transfer to a bowl.

• While tofu is cooking, combine sweet chilli sauce, lime zest and mayonnaise in a small bowl. Set aside. • In a medium bowl, combine slaw mix, celery, mint, a squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper and toss to coat. • Microwave mini flourtortillas on a plate for 10 second bursts, or until warmed through.

• Spread some sweet chilli mayo over tortillas. Top with some mint slaw and tofu. Drizzle over sesame dressing. • Sprinkle with crispy shallots and chilli (if using) to serve. Enjoy!