Peanut tofu with cucumber pickle

Step 1

Cut cucumber in half lengthwise. You can core it if you want the salad less watery then slice into thin slices using a sharp knife of a mandoline.

Step 2

Combine soy sauce with chilli oil and rice vinegar and dress the cucumber. Set aside to soften.

Step 3

Cut well pressed tofu into 2 cm / 0.8" cubes, place in a shallow baking dish and toss in two tablespoons of soy sauce to season. Set aside while you make the peanut sauce, but give the tofu a stir a couple more times so that it's seasoned evenly.

Step 4

Combine remaining soy sauce with all of the peanut sauce ingredients - peanut butter, maple syrup, vinegar, sesame oil, garlic, ginger and Chinese 5 spice - in a medium size bowl. Whisk well, then add 4 tbsp of hot water to thin.

Step 5

Using a small sieve or a tea strainer, dust seasoned tofu in a thin layer of starch (I used cornstarch) on all sides. If you would rather, you can also bake the tofu at 180° C / 355° F for about 30 minutes. If going that route, you don't need cornstarch.

Step 6

Add 2 teaspoons of oil to a pre-heated well seasoned wok or a non-stick pan.

Step 7

Arrange half of the tofu on the hot all and let it fry undisturbed until golden-brown, flip it and carry on frying until golden-brown on all sides.

Step 8

Once the tofu is done, add about a third (80 g / 2.8 oz) of the peanut sauce to the pan and quickly but gently stir it through the tofu to glaze. Allow the tofu to caramelise briefly then serve.

Step 9

Serve on top of the cooked rice, alongside cucumber salad and topped with crushed peanuts. Drizzle with leftover sauce.