Deep-fried tofu

Place tofu on a rack on a plate. Cover with kitchen paper and place a small weight on top. Allow to drain for 30 minutes to remove excess liquid. Cut each block of tofu into 8 cubes.

Dust tofu with cornflour to coat evenly. Heat oil in a wok or heavy frying pan until a cube of bread sizzles on contact. Deep-fry tofu in batches for 2 minutes each side, until golden and crisp. Remove carefully with a slotted spoon and drain on crumpled kitchen paper.

Serve topped with daikon and sesame seeds. Offer soy sauce for dipping. Serve immediately with lime slices.

Daikon is a long white radish primarily used in Japanese cooking. It has a similar taste to a very young turnip which can be used as a substitute. Use a vegetable peeler for thin long strips.