Chilled soft tofu and herb salad

Trim the edges off the soft tofu and cut it into neat cubes; gently place them on the plate.

Make the dressing with soy sauce (or fish sauce, adjusting for its extra saltiness), fresh lime juice and finely chopped palm sugar; dissolve all the sugar before adding anything else.

Add the Thai chilies, seeded if a milder salad is wanted.

Add shallots and very finely sliced lemongrass, then green onion, cilantro and mint.

Add little cubes of cucumber and a few tiny cubes (brunoise) of bell pepper with the inner part removed.

Stir to break up the shallot layers and taste.

Blot any water that has seeped from the tofu with paper towel so it does not dilute the dressing; do not cut the tofu too far ahead.

Spoon a little of the salad on top of each piece of tofu and drizzle the rest around it.

Sprinkle black sesame seeds over each piece and serve, with rice or on its own.