Tofu Karaage With Slaw, Sesame Rice & Miso Mayo

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Drain your tofu and pat it dry with kitchen paper

Tear the tofu into large chunks

Combine the tofu chunks and your ground smoked paprika in a bowl with your ground turmeric, cornflour and soy sauce

Add a pinch of salt and pepper and mix until fully combined – this is your coated tofu

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

Once hot, add the coated tofu to the pan and cook for 6-7 min or until golden and crispy – this is your tofu karaage

While the tofu is cooking, combine your carrot & cabbage slaw mix with half your mayo and half your white wine vinegar (you'll use the rest later!) – this is your slaw

Combine your miso and the remaining mayo in a bowl with the remaining white wine vinegar– this is your miso mayo dip

Squeeze your pouch[es] of cooked white long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly