Sticky hoisin tofu wraps

Instructions

1. Half an hour before you want to eat, drain the tofu, wrap it in kitchen paper and put it on a plate. Top with another plate and settle a few full food tins on top. Leave for 10 minutes, then unwrap and cut the tofu into cubes.
2. Meanwhile, make the pickled cucumber, combine the cucumber, rice wine vinegar, caster sugar & sesame seeds in a small bowl, stir in 1 teaspoon water and set aside for 20 minutes, stirring occasionally.
3. For the slaw, put the carrots, pepper and cabbage in a mixing bowl. Whisk the rice wine vinegar, lime juice and caster sugar with some seasoning. Drizzle this over the veg and toss well.
4. Mix the cornflour with the garlic granules and 5 spice on a plate or in a shallow dish. Toss the tofu in the mixture to coat. Heat the oil in a nonstick frying pan over a medium heat, then add the tofu and fry for 1-2 minutes on each side until golden and crisp. If you need to cook the tofu in batches, divide the oil accordingly. Keep warm in a low oven – around 140°C, fan 120°C, gas mark 1.
5. Warm the wraps to pack instructions. Toss the warm tofu together with half of the hoisin sauce, then divide it between the wraps and top with some of the pickled cucumber and the shredded spring onions. Drizzle over the rest of the sauce, then roll up the wraps to enclose and serve with the remaining cucumbers and the slaw.