Asian Tofu Slaw

How to make it

1. Bring a kettle of water to the boil, place the edamame in a small saucepan and pour over the boiling water. Place over a high heat and cook for a few minutes until bright green, drain well and set aside.
2. Dust the tofu with cornflour seasoned with salt and pepper. Heat a film of sesame oil in a large frying pan over medium-high heat. Add the tofu and cook for 5 minutes, turning occasionally, until golden and crispy on all sides. Add the crushed garlic in the last minute of cooking, stirring until fragrant. Remove from heat and set aside.
3. In a large bowl, combine the shredded cabbage, carrot, mung sprouts, red capsicum, spring onions, and coriander.
4. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, and lime juice to make the dressing.
5. Add the tofu to the bowl of vegetables, pour the dressing over, and toss everything together until evenly coated.
6. Add the tofu to the bowl of vegetables, pour the dressing over, and toss everything together until evenly coated.