Tofu Buddha Bowl

While the sweet potato is roasting, slice the Malaysian tofu into 2cm cubes. Roughly chop the Asian greens. Finely chop the garlic (or use a garlic press). Roughly chop the coriander. Thinly slice the long red chilli (if using). In a medium bowl, combine the rice wine vinegar with a generous drizzle of olive oil. Season with salt and pepper. Add the shredded red cabbage and toss to coat. Set aside.

In a separate medium bowl, add the peanut butter, brown sugar, hot water, a good squeeze of lime juice and 1/2 the soy sauce. Combine well using a whisk or fork. Set aside. TIP: Using hot water and a whisk will make the dressing easier to mix. Add a dash more water if you prefer a runnier consistency.

When the sweet potato has 10 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the tofu and cook for 2 minutes on each side, or until browned and warmed through. Transfer to a plate and set aside.

Return the pan to a medium-high heat with a drizzle more olive oil. Add the Asian greens and garlic and cook for 1-2 minutes or until slightly wilted and fragrant. Add the remaining soy sauce and stir to combine.