Treat your family to this five-spiced tofu with Asian slaw for an easy and tasty vegetarian dinner.
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Drain the tofu and pat-dry with paper towel. Cut each block of tofu in half horizontally, then cut each half into 4 slices to make a total of 16 pieces. Place the tofu slices in a single layer on paper towel. Cover with more paper towel, pressing down gently to remove excess water.
To make the slaw, combine the wombok, red cabbage, spring onion and coriander in a large bowl. Whisk the sweet chilli sauce, lime juice, sesame oil and fish sauce in a small bowl until combined.