• Drain the sweetcorn. Grate the carrot. Cut tofu into 2cm chunks. • Slice pork loin steaks into 1cm-thick strips.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing until browned, 4-5 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook ginger paste, sweet soy seasoning and pork strips, in batches until golden, 2-3 minutes. • Remove the pan off the heat, return all tofu to the pan, then add the honey. Toss to coat. TIP: Cooking the pork in batches over a high heat helps it stay tender.

• Meanwhile, combine shredded cabbage mix, carrot, sweetcorn, mayonnaise and a drizzle of vinegar and olive oil in a large bowl. Season to taste.

• Divide slaw between bowls. • Top with sweet soy-ginger pork and tofu, spooning over any remaining sauce from the pan. • Sprinkle with crispy shallots and tear over coriander to serve. Enjoy!