Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

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All you need to finish this dish is a large frying pan. 

STEP 2

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Tear the tofu into bite-sized chunks with your hands, then place into a small bowl with the cornflour and season well with salt and pepper. Mix carefully with your hands to coat the tofu in the cornflour. Add a drizzle of oil to your frying pan and place over a medium-high heat. Once hot, add the tofu and fry on all sides until golden and crispy. Alternatively, toss in a little oil and air fry for 15 minutes, tossing every 5 minutes. 

STEP 3

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Meanwhile slice the red cabbage as thinly as you can (use a mandolin if you have one). Roughly chop the coriander. Roughly chop the pineapple into smaller pieces. Give the cashew ranch sauce a shake in its pouch before opening in case it has separated while sitting in the fridge. 

STEP 4

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When the tofu is ready, remove it from the pan and place it into a bowl and toss with the buffalo sauce to coat evenly. You may want to run the sauce pouch under warm water to loosen the texture before opening.

STEP 5

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Wipe your frying pan clean with some kitchen towel, then dry-fry the tacos (without oil) for 10–20 seconds on each side, or until warm and soft. Add a sprinkle of water if you’d like them extra soft.

STEP 6

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Divide the tacos between serving plates, then pile up with the crispy buffalo tofu, a drizzle of cashew ranch sauce, the red cabbage and pineapple. Finish with a scattering of coriander to garnish and enjoy!