Southeast Asian Crumbed Tofu

• Meanwhile, in a small bowl, combine mayonnaise, sesame oil blend (see ingredients) and the soy sauce. Set aside. • Cut tofu into 2cm chunks. Little cooks: Take charge by combining the sauces!

• In a shallow bowl, combine Southeast Asian spice blend, the plain flour and a pinch of salt and pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs. • Dip tofu chunks into flour mixture, followed by the egg and finally into the panko breadcrumbs. Set aside on a plate. Little cooks: Help crumb the tofu! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers. Make sure to wash your hands well afterwards.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook tofu, tossing until browned, 3-4 minutes. Transfer to a paper towel-lined plate.

• Meanwhile, in a medium bowl, combine mixed salad leaves and slaw mix. • Add Japanese-style dressing just before serving and toss to coat. Season to taste. Little cooks: Take the lead by tossing the slaw!