• Cut cucumber into thin half-moons. • Cut lemon into wedges. • Cut Malaysian tofu into 2cm chunks. • Using a vegetable peeler, peel carrot into ribbons.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing, in batches, until browned, 3-4 minutes. • Transfer to a bowl and cover to keep warm.

• Wipe out frying pan and return to medium heat with a drizzle of olive oil. • Cook gingerlemongrass paste (watch out, the paste might splatter) until fragrant, 1 minute. • Stir in coconut milk, the brown sugar, low sodium soy sauce and a squeeze of lemon juice, then cook until bubbling, 1-2 minutes. • Allow to cool slightly.

• To a large bowl, add deluxe salad mix, carrot, cucumber and mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste. • Divide deluxe salad between bowls. Top with Malaysian tofu. Drizzle over lemongrass coconut dressing. • Sprinkle over crispy shallots. Serve with remaining lemon wedges. Enjoy!