• 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 low sodium 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. • Remove from heat, then add sweet chilli-soy mixture, tossing tofu to coat.

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

• Divide slaw between bowls. Top with sweet soy tofu bites. Sprinkle with crushed peanuts to serve. Tear over coriander Enjoy!