Golden Sweet Chilli-Makrut Tofu Salad

• Meanwhile, remove centre veins from makrut lime leaves, then very finely chop. Grate carrot. • In a small bowl, combine makrut leaves, mixed sesame seeds, sweet chilli sauce, ginger paste, the water and 1/2 the soy sauce. • Heat a large frying pan over medium-high heat. Cook sweet-chilli ginger mixture until heated through and fragrant, 1 minute. Transfer to a medium bowl and set aside.

TIP: The makrut leaves are fibrous so make sure to cut them into very small pieces!

• Meanwhile, pat firm tofu (see ingredients) dry, then cut into 1cm pieces. • In a medium bowl, combine cornflour (see ingredients) and a generous pinch of salt and pepper. Add tofu, tossing to coat.

• When the sweet potato has 5 minutes remaining, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • When the oil is hot, shake the excess cornflour off tofu, then cook tofu, turning occasionally, until golden, 5-7 minutes.

TIP: For best results, cook the tofu in batches if your pan is getting crowded.

• Meanwhile, combine sesame dressing, the rice wine vinegar and remaining soy sauce and a drizzle of olive oil in a second medium bowl. • Add shredded wombok, baby spinach leaves, carrot and roasted sweet potato. Toss to coat and season to taste. • To bowl with sweet-chilli ginger mixture, add cooked tofu, tossing to coat.