Drain the 400 g block of smoked tofu and press it for 10–15 minutes between paper towels or a clean tea towel with a weighted board or plate on top to remove excess water. This helps the tofu crisp up.

slice tofu

Cut the pressed tofu into 1 cm thick slices or 2 cm wide batons (bite-sized strips), about 12–16 pieces depending on how you slice it. Pat the surfaces dry with paper towel.

coat tofu

Place 3 tbs cornstarch, 1 tsp salt, and 1/2 tsp black pepper in a shallow bowl or plate. Toss each tofu piece in the cornstarch mixture so all sides are lightly coated; shake off excess.

pan-fry tofu

Heat a large non-stick or cast-iron frying pan over medium-high heat. Add 3 tbs neutral oil and let it get hot but not smoking. Add tofu pieces in a single layer without crowding (work in batches if needed). Fry for 3–4 minutes per side until deep golden and crisp, turning with tongs. Total frying time per batch ~8–12 minutes. Remove to a paper-towel-lined plate to drain and keep warm.

Sweet chilli dressing

While the tofu is pressing or frying, combine 5 tbs sweet chilli sauce, 1 tbs rice vinegar, 1 tsp soy sauce, 1 tbs fresh lime juice, and 1/2 tsp sesame oil in a small bowl. Whisk until smooth. If the dressing is too thick, add up to 1 tbs water to reach a pourable consistency. Taste and adjust balance: more lime for acidity, more sweet chilli for sweetness/heat, or a pinch of salt if needed.

Salad & garnish

prepare cucumber ribbons

Use a vegetable peeler to shave the cucumber lengthwise into thin ribbons. Stop when you reach the seeds; reserve any remaining cucumber for another use. Gather ribbons into loose nests and lightly salt to draw out a touch of moisture, then pat dry after 5 minutes if they feel very wet.

slice chilli & spring onions

Thinly slice 1 medium red chilli into rings (remove seeds for less heat) and slice 2 spring onions diagonally into 4 cm lengths. Roughly chop 1/2 cup fresh coriander leaves, reserving a few whole leaves for garnish.

dress salad

Toss the cucumber ribbons gently with 1–2 tbs of the prepared sweet chilli dressing to lightly coat. Reserve remaining dressing for drizzling over tofu when serving.

assemble

Arrange cucumber ribbons on serving plates. Place 4–6 pieces of crispy smoked tofu on top of each portion. Drizzle 1–2 tbs dressing over the tofu. Scatter sliced chilli, spring onions, chopped coriander, and 1 tsp toasted sesame seeds over each plate. Serve with lime wedges on the side to squeeze over just before eating.