• Thinly slice red onion (see ingredients). • Cut plain tofu (see ingredients) into 2cm chunks. • In a small bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch onion in your hands, then add to pickling liquid. Add just enough water to cover the onion and stir to coat. Set aside. • Drain corn kernels. • Grate carrot. • Shred baby cos lettuce (see ingredients).

• In a small bowl, combine the soy sauce, Sichuan garlic paste and the water. Set aside. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook beef mince, breaking up with a spoon, until browned, 4-5 minutes. Remove pan from heat, then pour in the Sichuan soy mixture. Stir until combined and heated through.

• Microwave mini flour tortillas for 10 second bursts, until warmed through.

• Drain pickled onion. • Build your tacos by spreading some mayonnaise over each tortilla. Top with some cos lettuce, grated carrot, Sichuan beef, tofu and pickled onion. • Sprinkle with crushed peanuts to serve. Enjoy! TIP: If you don't like pickled onions, feel free to leave it out!