MAKING

1. Place shredded cabbage into a small bowl, add the vinegar, sugar and salt and pepper to taste. Stir to combine, cover and set aside.

2. In a shallow bowl or plate, combine the corn starch, garlic powder and salt & pepper to taste. Coat your chicken (or Tofu) in the corn starch mix on both sides, shaking off excess, then set aside.

3. Heat canola oil (or melt butter if using Tofu) over medium heat in a large skillet. Sauté chicken in batches, so you don’t crowd the pan, for about 5 minutes on one side and 3 minutes on the other, until lightly golden brown. If going veggie, the Tofu takes a bit longer to cook. And be sure to not to burn the butter, cuz it takes like arse if you do. Give the tofu about 5-6 minutes per side to get a nice crust and it’s heated through.

4. Remove your protein (chicken or tofu) to paper towels to drain off excess oil or butter. Then cover with foil to keep warm.

SERVING

5. Lightly toast your slider buns, then spread a teaspoon of Sean’s Thai Chili Aioli (recipe below) on each bun, then place a tablespoon’s worth of cabbage on the bottom bun, top with chicken or tofu and drizzle a bit more aioli on the protein.

6. If you have carnivores and veggies at the same party, just make these in separate skillets, sharing the aioli, slider buns and cabbage. It’s a Winner-Winner, Chicken Dinner. Err… Winner-Winner Chicken and/or Tofu Dinner. Kinda has a ring to it, doesn’t it, Bro?

FOR TOFU SLIDERS

MAKING

1. Throw the whole shebang into a medium bowl, throughly whisk to combine, cover and toss in the fridge for at least 20 minutes.

2. Take out of the fridge while you’re making your sliders so it’s not super cold. You can make this up to 3 to 4 days in advance, just keep it in a sealed container in the fridge.

SERVING

3. This also goes good on chicken or turkey meatballs, even on hamburgers, turkey sandwiches and as a dip for chips. Talk about versatile, Dude Food-ness! Hellz yeah!