• Before starting, preheat the broiler to high.
• Wash and dry all produce.
• Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces.
• To a foil-lined baking baking sheet, add tofu. Season with salt and pepper, then drizzle with 1 tbsp (2 tbsp) oil. Toss to coat.
• Broil in the middle of the oven for 9-11 min, stirring halfway through, until golden.

• Meanwhile, halve cucumber lengthwise. Cut into 1/4-inch half-moons.
• Peel clementine, then separate into segments.
• Pick mint leaves from stems, then finely chop.

• In a large bowl, whisk together vinegar, nuoc cham, half the sweet chili sauce and 1 tbsp (2 tbsp) oil. Season with salt and pepper.

• In a small bowl, combine soy sauce, half the Moo Shu Spice Blend (use all for 4 servings), remaining sweet chilli sauce and 1 tbsp (2 tbsp) oil.
• When tofu is done, drizzle sweet chili mixture over tofu. Toss to coat. Return to the oven to broil for 1-3 min, until glaze just sets.

• To the bowl with dressing, add coleslaw cabbage mix, cucumbers, clementines and half the mint. Toss to coat.
• Divide salad between bowls. Top with tofu.
• Sprinkle peanuts and remaining mint over top.

If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season and broil tofu the same way the recipe instructs you to season and broil chicken, decreasing broil time to 9-11 min, stirring halfway, until golden.

When tofu is done, drizzle sweet chili mixture over tofu. Toss to coat. Return to the oven to broil for 1-3 min, until glaze just sets.

Disregard steps to slice tofu. Top plates with tofu.