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Heat the oven to 220C (200C fan)/425F/gas 7.
Wash the sweet potatoes, put them in a bowl, then rub all over with a tablespoon of the olive oil and a half-teaspoon of sea salt. Put on a baking tray and roast for 25 minutes.
In the meantime, put the tofu in a medium bowl, add two tablespoons of oil, the soy sauce and mirin, and toss to coat.
When the sweet potatoes have had 25 minutes, add the tofu to the tray and roast the sweet potatoes are crisp.
Finely slice the red cabbage, put it in the empty tofu bowl, then toss with five tablespoons of lime juice, the last two tablespoons of olive oil and a half-teaspoon of salt.
In a small bowl, mix the mayonnaise and chipotle.
To serve, split open the baked sweet potatoes, spoon a quarter of the tofu mix in each one, then top with a dollop of chipotle mayonnaise and a handful of slaw.
Finish with a generous spoonful of peanut chilli crisp and a good sprinkling of coriander.
If you are making substitutions, you could use ordinary firm tofu instead of smoked, a teaspoon of sugar instead of mirin, white cabbage instead of red, any chilli oil instead of the peanut or tofu version (use to taste, because the heat will vary) and any soft herb instead of coriander. Of course, it won’t taste exactly the same, but it will still work well.