• Roughly chop pea pods. 
• Finely chop garlic.
• Cut firm tofu into 1cm chunks. 
• In a medium bowl, combine sweet soy seasoning, the plain flour and a good pinch of salt. Add tofu, tossing to coat. 
• In a small bowl, combine sweet chilli sauce and the soy sauce. 
• In a large microwave-safe bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts until fragrant.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. 
• When oil is hot, cook tofu, tossing occasionally, until golden, 5-7 minutes. (cook in batches if your pan is getting crowded)
• Remove from heat, then add sweet chilli-soy mixture, tossing tofu to coat. 

• Meanwhile, to the bowl with garlic oil, add the mayonnaise, sesame dressing and sriracha, stirring to combine. 
• Add pea pods, shredded cabbage mix and mixed salad leaves, tossing to coat. Season to taste with salt and pepper. 

TIP: Sriracha is slightly spicy, use less if you’re sensitive to heat.

• Divide sesame sriracha slaw between bowls. 
• Top with sticky tofu bites. 
• Sprinkle over crushed peanuts and tear over coriander to serve. Enjoy!