Crumbed Tofu Schnitzel

While the fries are baking, thinly slice the pear. Thinly slice the cucumber into half-moons. In a small bowl, mix the garlic aioli with 1/2 the Japanese dressing.

In a shallow bowl, add the plain flour. In a second shallow bowl whisk the egg with the soy sauce. In a third shallow bowl place the panko breadcrumbs. Gently dip the tofu into the flour, followed by the egg mixture, and finally in the breadcrumbs. Set aside on a plate, ready to fry.

When the fries have 5 minutes of cook time left, heat enough olive oil to coat the base of a large frying pan over a medium-high heat. When the oil is hot, add the crumbed tofu and cook until golden, 2-3 minutes each side. Drain on paper towel and season with salt and pepper.

Just before serving, place the pear, cucumber, mixed salad leaves and crispy shallots in a bowl with the remaining Japanese dressing and toss to coat.