Tofu & Sweet Chilli Pumpkin Salad

• Meanwhile, finely chop long chilli (if using). Zest lemon to get a pinch, then slice into wedges. • In a medium heatproof bowl, combine chilli, gingerlemongrass paste and a pinch of lemon zest. Set aside. • Thinly slice cucumber into half-moons. Thinly slice pear (see ingredients) and mint leaves (reserve a few leaves for garnish!). • Cut Malaysian tofu into 2cm chunks.

• In a large frying pan, heat sesame oil blend (see ingredients) over high heat until just smoking, 30 seconds. • Remove pan from heat, then carefully pour sesame oil over the ginger-lemongrass mixture in the medium bowl. Add the soy sauce, the brown sugar, a squeeze of lemon juice and some olive oil (1 tsp for 2 people / 2 tsp for 4 people) to the bowl. Mix well, then set aside to cool slightly.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook tofu, tossing, until browned, 3-4 minutes.

• In a large bowl, combine mixed salad leaves, cucumber, pear, sliced mint and cooked tofu. • Add the dressing. Toss to coat.

TIP: Allow the tofu to cool slightly before adding it to the salad to keep the leaves crisp.