Tofu and palm heart salad

Method

1. Combine the red chilli, garlic clove, sugar, lime juice and light soy sauce. Place the tofu in a shallow dish and pour this chilli sauce over it. Leave to marinate at room temperature for 30 minutes.

2. Heat a dry frying pan over a moderate heat and toast the sesame seeds until golden and popping. Transfer to a small bowl and cool.

3. Drain the remaining sauce from the tofu and mix with sesame oil, beating well.

4. Cut the Chinese leaves in half horizontally. Shred the bottom halves, leaving the tops intact.

5. To assemble the salad, arrange two Chinese leaf tops on each plate. Mix together the shredded leaves, mint, palm hearts and ginger and divide among the plates.

6. Top with the marinated tofu and toasted sesame seeds. Spoon the remaining dressing over each salad and serve straight away.