Tofu with Vietnamese coleslaw (for four)

Drain the tofu and then press between a few pieces of paper towel to remove any excess moisture. To ensure you get all the moisture out, you might like to put the tofu wrapped in paper towel between two heavy plates for 20 minutes.

Cut the tofu longways into 1.5 cm slices and then cut those slices in half.

If you're not using a pre-prepared bag of coleslaw, finely slice the green cabbage, red cabbage, capsicum and carrot  and place into a large bowl.

Heat 1 teaspoon of olive oil in a frypan over a medium heat. Add the tofu slices and pan-fry for 2 to 3 minutes, flipping the slices to ensure they become golden, but not burnt.

In a shallow bowl, whisk together the remaining olive oil, sesame oil, garlic and rice vinegar and then add lime juice depending on your taste preferences.

Add the spring onion, bean sprouts, mint, coriander, cooked soba noodles and dressing to the large bowl and mix gently until well combined.

To serve, divide the coleslaw into bowls and top with the pan-fried tofu.

TIP: As an optional extra, toast 3 tablespoons of unsalted peanuts in a pan and sprinkle over the salad for added crunch.

To save time, you can buy a pre-prepared bag of coleslaw from the supermarket.