Sesame Crusted Tofu + Ginger Slaw

Method

1. If necessary, first press the tofu to remove as much liquid as possible (see notes).
2. Combine 1 tablespoon of light soy sauce, 2 teaspoons of maple syrup, the rice vinegar, toasted sesame oil and ginger in a small bowl, then set aside.
3. Next, prep the veggies by slicing them into thin strips (don’t worry about peeling them). Add them to a large mixing bowl with the sliced spring onion, then pour over the dressing. Stir well, then set aside.
4. Add the cornflour to a plate and pour the plant-based milk into a wide bowl. Next combine the sesame seeds and Chinese 5 spice together on another plate.
5. Slice the tofu into four pieces. Pat dry each slice with a clean tea towel, then season both sides of each slice with salt and pepper. Using the same hand, first dip a slice into the cornflour, followed by the plant-based milk - making sure it’s fully coated each time. Now place the slice onto the plate with the sesame seeds and Chinese 5 spice, then switch hands and coat the slice all over in the seeds. Transfer the tofu to a clean plate and repeat until all the slices are coated in the sesame seeds.
6. Add a splash of olive oil to a large frying pan on a medium heat. When the oil is hot, add the tofu and cook for 6-8 minutes or until the sesame seeds are golden on all sides, then transfer to a chopping board and slice into thick strips. Cook the tofu in batches if necessary.
7. In a small bowl, combine the remaining 1 tablespoon of light soy sauce and 2 teaspoons of maple syrup with the tahini and 2 tablespoons of water. If necessary add another splash of water and keep stirring until the sauce is runny.
8. To serve, add the coleslaw and tofu strips to plates, then drizzle over some of the tahini sauce and serve the remaining alongside.