Korean-Style Tofu Tacos

• Grate carrot. Thinly slice cucumber into sticks. Slice lime into wedges. • In a medium bowl, combine carrot, mixed salad leaves, and a squeeze of lime juice. Season with salt and pepper. Toss to coat, then set aside.

• Finely chop garlic. • In a small bowl, combine the soy sauce, the honey and garlic. Set aside. • Cut the tofu into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook tofu, tossing, until browned and warmed through, 3-4 minutes. • Add honey-soy mixture, then remove pan from heat, tossing tofu to coat.

• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Meanwhile, combine garlic aioli and a generous squeeze of lime juice in a small bowl.