Asian Tofu Tacos with Hoisin Aioli and Slaw

Steps

1. Prep tofu Pat tofu completely dry. Crumble tofu finely into a bowl. Add cornflour, season and toss to coat. Thinly slice spring onions and bok choy.
2. Cook tofu Heat a drizzle of oil in a fry-pan on high heat. Cook tofu, stirring, for 6-8 minutes, until browned and crispy. Remove from pan and set aside.
3. Cook mushrooms Return pan to high heat with a drizzle of oil (if needed). Cook mushrooms for 3 minutes, add spring onions and garlic and cook a further 2 minutes, until fragrant.
4. Return tofu to pan, along with soy sauce, sweet chilli sauce and sesame oil and cook a further 2 minutes, until tofu is coated, and sauce is sticky and reduced.
5. Prep slaw and heat wraps Place wraps in a clean, damp tea towel. Heat in microwave for 1 minute. Alternatively, wrap in foil and heat in 220°C oven for 10 minutes. Toss slaw and bok choy with a drizzle of oil and vinegar. Rice wine vinegar would be great for this recipe.
6. Serve wraps with tofu, slaw, hoisin aioli, mint and peanuts.