Crispy Nori Tofu with Simple Slaw

Slice the tofu into squares, or batons, approximately 1 cm (1⁄2 in) thick. Combine the soy sauce and mayo in a flat-bottomed dish and add the tofu, turning to coat it in the marinade and allowing it to sit for at least 30 minutes.

Combine the cornflour and nori flakes on a dinner plate, then place the marinated tofu on top in a single layer. Gently turn each piece of tofu so they are all coated in cornflour and nori flakes.

Cook the corn kernels in a hot frying pan with oil and a pinch of salt and cook for 2–3 minutes. Allow to cool.

Cook the tofu in the same pan, giving it a wipe first if necessary. Warm oil in the frying pan over a medium–high heat. Add the tofu and cook for 2–3 minutes, until lightly golden on the underside. Flip and cook for another 2–3 minutes until golden and crispy all over. Transfer to a paper towel-lined plate until ready to use.

To make the slaw, put the cabbage and lettuce in a large mixing bowl. In a separate bowl, combine the mayo and lime. Whisk until smooth, then pour over the cabbage and lettuce and stir to combine. Add the cooled corn, along with the spring onion, sesame seeds and herbs.

Toss to combine really well, then transfer to serving dishes and top with cooked tofu. Alternatively, serve in tacos with a smear of avocado, chipotle mayo, or both.