• Grate carrot. • Roughly chop baby spinach leaves. Thinly slice mint. • Pat dry firm tofu with paper towel and cut into 1cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When the oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes. Transfer to a plate and cover to keep warm.

• Meanwhile, combine tofu, sweet soy seasoning and the plain flour in a medium bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • When the oil is hot, shake any excess flour off the tofu and cook, turning occasionally, until golden, 4-6 minutes. • Remove from heat, then add plum sauce, plant-based fish sauce and a splash of water, tossing to coat.

• In a large bowl, combine shredded cabbage mix, carrot, spinach, mint, garlic aioli and a drizzle of the vinegar. • Divide slaw between bowls. Top with sticky plum tofu and fried egg. • Spoon over any remaining sauce and sprinkle over crispy shallots to garnish. Enjoy!