Sesame Crusted Tofu with Ginger Slaw

1: Combine 1 tbsp of light soy sauce, 2 tsp of maple syrup, rice vinegar, toasted sesame oil, and ginger in a small bowl and set aside.

2: Prep the veggies by slicing them into thin strips and add to a large mixing bowl with sliced spring onion. Pour the dressing over the veggies, stir well, and set aside.

3: Add cornflour to a plate and pour plant-based milk into a wide bowl. Combine sesame seeds and Chinese 5 spice together on another plate.

4: Slice the tofu into four pieces and pat dry each slice. Season both sides with salt and pepper.

5: Dip a slice of tofu into cornflour, then into plant-based milk, and coat with sesame seeds and Chinese 5 spice. Repeat until all slices are coated.

6: In a large frying pan, add a splash of olive oil over medium heat and cook the tofu for 6-8 minutes until golden on all sides. Transfer to a chopping board and slice into thick strips.

7: In a small bowl, combine the remaining 1 tbsp of light soy sauce and 2 tsp of maple syrup with tahini and 2 tbsp of water, stirring until the sauce is runny.

8: To serve, place slaw and tofu on plates, drizzle with tahini sauce, and serve any remaining sauce alongside.