• Core, then thinly slice pepper.
• Thinly slice green onion.

• Add vinegar and 1 tsp (2 tsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
• Add peppers, coleslaw cabbage mix and half the green onions, then toss to coat.

• Pat tofu dry with paper towels, then crumble into pea-sized pieces.
• Heat a large non-stick pan over medium-high heat.
• When the pan is hot, add 1 tsp (2 tsp) oil, then tofu.
• Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.

• Add edamame and soy sauce mirin blend to the pan with tofu.
• Cook, stirring often, until sauce is absorbed, 5-6 min. (TIP: If you prefer a lighter glaze, add water, 1-2 tbsp at a time, until your desired consistency is reached.)

• Divide slaw between plates.
• Top with tofu and edamame.
• Drizzle with spicy mayo, then sprinkle crispy shallots, peanuts and remaining green onions over top.

If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. Cook it in the same way the recipe instructs you to cook the turkey, until golden-brown all over, 6-7 min.