Crumbed Tofu Schnitzel

While the fries are baking, thinly slice the pear. Thinly slice the cucumber into half-moons. Drain the Korean tofu and reserve 2 tbsp marinade on the side. In a small bowl, mix half the garlic aioli with the reserved Korean marinade.

In a shallow bowl, add the plain flour and the salt. In a second shallow bowl place the remining garlic aioli. In a third shallow bowl place the panko breadcrumbs. Gently dip the tofu into the flour, followed by the aioli, and finally in the breadcrumbs. Set aside on a plate, ready to fry.

When the fries have 5 minutes of cook time left, heat enough olive oil to coat the base of a large frying pan over a medium-high heat. When the oil is hot, add the crumbed tofu and cook until golden, 2-3 minutes each side. Drain on paper towel and season with salt and pepper.

Just before serving, mix the rice wine vinegar, olive oil (1 tbsp olive oil for two people, 2 tbsp for four people), and season with salt and pepper. Place the pear, cucumber, mixed salad leaves and crispy shallots in a bowl drizzle with the vinegar salad dressing and toss to coat.