Vietnamese Pork Bun Cha & Popcorn Tofu

• Meanwhile, thinly slice red radish and cucumber into rounds. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add radish and cucumber to pickling liquid. Add enough water to just cover veggies. Set aside.

TIP: Slicing the veggies very thinly helps it pickle faster!

• Trim ends of baby cos lettuce and separate leaves. Thinly slice spring onion. Cut firm tofu (see ingredients) into 1cm pieces. • In a second medium bowl, combine sweet soy seasoning, a pinch of pepper and a drizzle of olive oil. Add tofu, tossing to coat. • In a large bowl, combine pork mince, Asian BBQ seasoning, the egg and fine breadcrumbs. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate.

• To bowl with tofu, add cornflour, tossing to coat. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When the oil is hot, shake off excess flour and cook tofu, turning occasionally, until golden, 5-7 minutes. Transfer to a paper-towel lined plate.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat and add ginger lemongrass paste, sweet chilli sauce and the water (for the glaze), tossing to coat.