Directions

To Prep

1. Cut your block of tofu into 8 equal size pieces. (Slice lengthways through the centre to create two equal size squares, then cut each into 4 pieces.)
2. Combine the honey, soy sauce, ginger and garlic in a shallow glass or ceramic bowl, then add the tofu and gently turn to coat. Cover and marinate in the fridge for at least an hour.
3. Prepare the slaw. Combine the cabbage and carrot in a bowl with the Kewpie Mayonnaise. Toss to combine.
4. Slice the brioche buns in half.

To Cook

1. Place a griddle pan on the grill over high heat. Add the tofu and cook for 2 mins each side, basting with the remaining marinade if desired.
2. On the base of each brioche bun, place a small amount of salad greens, then the cooked tofu, the Kewpie Mayonnaise, and finally a sprig or two of fresh coriander and the top of the bun.