Tofu

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250g firm tofu

1 tbsp corn flour

1 tsp vegan chicken stock powder

1 tbsp olive oil

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Gochujang glaze

2 tsp gochujang

2 tbsp rice wine vinegar

3 tbsp soy sauce

1 tbsp maple syrup

2 garlic cloves, crushed

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Cucumbers

2 small or 1 large cucumber

1 tsp sesame seeds

1 tsp rice wine vinegar

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Tahini sauce

¼ cup tahini

1 tbsp maple syrup

1 tbsp soy sauce

2 tbsp water

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To serve

2 wraps/flatbreads

Green cabbage, thinly sliced

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1. Tear the tofu into chunks and add to a bowl with corn flour and stock powder. Toss until well-coated

2. Place a frying pan over medium-high heat on the stove and drizzle with olive oil. Once hot, add the tofu chunks and fry for 10 minutes, tossing occasionally, until lightly golden

3. Whilst the tofu fries, make the gochujang glaze by adding all of the glaze ingredients to a bowl and whisking together until smooth

4. Reduce the heat on the stove to low-medium, and add the gochujang glaze to the tofu. Toss well, until tofu is well-coated, then continue to fry for a further 5 minutes

5. Thinly slice the cucumbers and add them to a bowl and toss with sesame seeds and rice wine vinegar

6. Thinly slice the green cabbage

7. Add tahini, maple syrup, soy sauce and water to a small bowl and mix until smooth, adding more water if needed

8. Remove the tofu from the heat. Warm the wraps/flatbreads, and then assemble. Start with tahini sauce, followed by cabbage, cucumbers, tofu, more tahini sauce and sesame seeds

9. Enjoy