Sticky hoisin tofu wraps

PERSONALPOINTS: 9-11 SERVES 4

These amazing vegan wraps are filled with sticky fried Chinese-style tofu and zingy pickled cucumber.

YOU WILL NEED

396g pack firm tofu

40g cornflour

½tsp garlic granules

½tsp Chinese 5 spice

2tbsp sunflower oil

4 WW White Wraps

4tbsp hoisin sauce

4 spring onions, trimmed and shredded For the pickled cucumber:

½ cucumber, halved lengthways, seeds removed and sliced

1tbsp rice wine vinegar

1tsp caster sugar

1tbsp toasted sesame seeds For the slaw:

3 medium carrots, shredded or grated 1 yellow pepper, deseeded and sliced 250g white or savoy cabbage, shredded 1tbsp rice wine vinegar

Juice of 1½ limes

1tsp caster sugar

HOW TO DO IT

1

Drain the tofu, wrap in kitchen paper and put on a plate. Top with another plate and place a few tins on top. Leave for 10 mins, unwrap and cut into cubes.

2

Meanwhile, combine the ingredients for the pickled cucumber in a bowl, stir in 1tsp water and set aside for 20 mins, stirring occasionally.

3

For the slaw, put the vegetables in a mixing bowl. Whisk the vinegar, lime juice and 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. Toss in the tofu to coat. Heat the oil in a non-stick pan over a medium heat, add the tofu and fry for 1-2 mins on each side.

5

Warm the wraps to pack instructions. Toss the warm tofu with half of the hoisin sauce, divide between the wraps and top with some of the cucumber and spring onions. Drizzle over the rest of the sauce, then roll up the wraps. Serve with the remaining cucumber and the slaw.