FODMAP friendly vegan Vietnamese coleslaw with baked salt and pepper tofu (gluten free) - George Eat

Ingredients

• 400-450 g tofu (just use the whole packet, whatever the size)
• 1 tablespoon gluten free cornflour
• 20ml (1 tablespoon)* peanut or vegetable oil
• table salt, to your tastes
• 1 teaspoon ground white pepper
• 1/8 of a red cabbage, mandolined or very finely sliced
• 1/8 of a white common cabbage, mandolined or very finely sliced
• 2 medium carrots, finely julienned
• 2 Lebanese cucumbers, sliced
• 1 small bunch of Thai Basil
• 1 small bunch of Vietnamese mint
• 1/2 a mango ((optional))
• 1/2 cup toasted peanuts
• 1 red chilli (optional)
• 60ml (1/4 cup)* lime juice
• 60ml (1/4 cup)* (60ml) vegan fish sauce (I used Niulife)
• 40g (2 tablespoons)* caster sugar
• 1-2 teaspoons Tamari, to taste
• Freshly chopped chilli (to taste)
• Grating of makrut lime
• Grating of fresh ginger