Japanese Crumbed Tofu Burger

While the fries are baking, thinly slice the cucumber on an angle. In a medium bowl, combine the rice wine vinegar, water and a good pinch of sugar and salt. Add the cucumber slices to the pickling liquid and stir to coat. Set aside, tossing occasionally, until serving.

In a small bowl, combine the garlic aioli, Japanese dressing, soy sauce (1 tsp for 2 people / 2 tsp for 4 people) and the sugar. Grate the carrot (unpeeled). Shred the cos lettuce (see ingredients list) and set both aside.

In a shallow bowl, place the plain flour. In a second shallow bowl, whisk the egg with the remaining soy sauce (2 tsp for 2 people / 4 tsp for 4 people). In a third shallow bowl, place the panko breadcrumbs and season with salt and pepper. Gently dip the Japanese tofu pieces into the flour, followed by the egg mixture and finally in the breadcrumbs. Set aside on a plate.

When the fries have 10 minutes cook time remaining, in a medium frying pan, heat enough olive oil to coat the base of the pan over a medium-high heat. When the oil is hot, add the crumbed tofu and cook until golden, 2-3 minutes each side. Transfer to a plate lined with paper towel. Place the burger buns on a wire rack in the oven until heated through, 3 minutes.