• Thinly slice celery. Finely chop garlic. Thinly slice spring onion. • Pat firm tofu (see ingredients) dry with paper towel and cut into 1cm cubes. • In a medium bowl, add tofu, sweet soy seasoning, the plain flour and a drizzle of olive oil, then gently toss until well coated. Set aside.

• Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. • Cook tofu, tossing occasionally, until browned and warmed through 4-6 minutes. Transfer to a bowl.

• Wipe out frying pan and return to medium heat with a drizzle of olive oil. • Cook garlic until fragrant, 1 minute. • Add peanut butter, the soy sauce and water and cook, stirring until slightly reduced, 1-2 minutes TIP: Add a splash of water if the sauce mixture looks too thick.

• In a large bowl, add shredded cabbage mix, plant-based mayo, celery, the sesame oil and a drizzle of vinegar. Season and toss to combine. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through. • Fill tortillas with creamy sesame slaw and tofu. • Spoon over peanut sauce and sprinkle over spring onion to serve. Enjoy!