Ingredients
1 block Cauldron Organic Tofu, drained and pressed for 20 minutes, cut into 2cm x 2cm pieces
3 tbsp Hoisin Sauce
1 tbsp olive oil
Pinch of salt and black pepper
30g sesame seeds
½ cucumber, peeled into ribbons
1 roasted pepper, cut into 1cm x 3cm strips (jarred peppers good to use)
For the Dip:
3 tbsp vegan yoghurt
1 small green chilli, finely chopped
5-10 mint leaves, finely chopped
Salt and black pepper to taste