Japanese Tofu & Sweet Potato Bliss Bowl

• Meanwhile, thinly slice cucumber into rounds.
• In a second medium bowl, combine the vinegar
and a good pinch of sugar and salt.
• Add cucumber to pickling liquid. Add enough 
water to just cover cucumber. Set aside. 

• Slice lemon into wedges.
• Trim and roughly chop pea pods.
• In a large bowl, combine sweet chilli sauce, a 
good squeeze of lemon juice and a drizzle of 
olive oil. Set aside. 

• Cut Japanese tofu into 2cm chunks.
• When sweet potato has 5 minutes remaining, in 
a large frying pan, heat a drizzle of olive oil over 
medium-high heat.
• Cook tofu, tossing, until browned, 3-4 minutes. 

• To the bowl with dressing, add slaw mix and pea 
pods, tossing to combine. Season with salt and 
pepper to taste.