Quick Sticky Asian Tofu & Celery Slaw

• Cut plain tofu (see ingredients) into 2cm chunks. • In a medium bowl, combine tofu, sweet soy seasoning and a drizzle of olive oil. • When the veggies have 10 minutes remaining, 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. • Remove pan from heat and add sweet chilli sauce and the soy sauce, turning tofu to coat.

• While the tofu is cooking, slice cucumber into half-moons. Thinly slice celery. • In a second medium bowl, combine shredded cabbage mix, cucumber, celery, mayonnaise, the sesame oil and a drizzle of vinegar. Season to taste.