• Thinly slice cucumber into rounds. Thinly slice apple into wedges. • In a shallow bowl, combine the plain flour and a good pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine everything garnish (see ingredients) and panko breadcrumbs (see ingredients). • Cut Japanese tofu into 1cm-thick pieces. Dip Japanese tofu steaks into the flour mixture to coat, then into the egg and finally into the breadcrumb mixture. Set aside on a plate.

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook crumbed tofu in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the tofu does not stick to the pan.

• Meanwhile, in a large bowl, combine sweet chilli sauce and a drizzle of vinegar and olive oil. • Add deluxe salad mix, mixed salad leaves, apple and cucumber. Toss to combine and season to taste with salt and pepper. • In a small bowl, combine ponzu and mayonnaise. Stir to combine.

• Divide salad between bowls. • Top with Japanese-style crumbed tofu. • Drizzle over creamy ponzu dressing to serve. Enjoy!