Grate the red cabbage and carrot and finely slice the spring onion
Combine the rice vinegar, olive oil, salt, pepper and sugar in a bowl
Mix together with the veg.
Mix plum chutney and hoisin sauce with 1 tbsp water
Drain the tofu and dry
Slice into burger sized pieces and coat in cornflour
Fry in oil over a medium-high heat
Add the soy sauce while cooking
When the tofu is crisp add half of the plum sauce and sesame seeds
Assemble burgers with some plum sauce, tofu pieces and slaw