Thai-Style Beef, Tofu & Loaded Cabbage Slaw

• While the veggies are roasting, thinly slice apple into sticks. • Finely chop garlic and long chilli (if using). • Cut Malaysian tofu (see ingredients) into 2cm chunks.

• In a small bowl, combine oyster sauce, ginger paste, garlic, the brown sugar and the rice wine vinegar. • Add 1/2 the chilli (if using) and a splash of water, stirring to combine.

• While the veggies are cooling, return frying pan to medium-high heat with a drizzle of olive oil. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. Transfer to a bowl. • Wash and dry the frying pan, then return to high heat with a drizzle of olive oil. • Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium, then add the oyster sauce mixture. Cook, stirring, until, slightly thickened, 1-2 minutes. Remove from heat. TIP: For best results, drain the oil from the pan before adding the sauce mixture

• To a lareg bowl, add the slightly cooled roasted veggies, the shredded wombok, apple, garlic aioli and 1/2 the crispy shallots. • Drizzle with olive oil, tossing to combine. • Season to taste.