Before starting, wash and dry all produce. 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.

Heat a large non-stick pan over medium-high heat. While the pan heats, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1 tsp (2 tsp) oil, then tofu. Cook, stirring often, until crispy, 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.