Pre-heat your oven or air fryer to 200C fan. Rip the baguette into small, bite-sized pieces. In a mixing bowl, season with a good pinch of salt, pepper, msg + a drizzle of oil. Toss well to coat, then roast for around 10 minutes until golden-crisp.

Using a mandolin or sharp knife, slice the cucumber + carrot into thin diagonal rounds. (I forgot to quick pickle these, so I'd recommend squeezing over the juice of a lime + a good pinch of salt, then mixing well with your hands). Finely slice your spring onion + chilli (if using) into thin diagonal rounds too.

Slice the tofu into 1cm thick strips. Heat a good glug of oil in a large frying pan over a medium-high heat, then add the tofu. Season with salt, pepper + a pinch of msg, frying on each side for 3-5 minutes until golden.

Whilst the tofu fries, make the speedy glaze. To a small bowl, add the minced ginger + garlic, soy sauce + rice vinegar. Mix well, then once the tofu is cooked on each side, pour over the tofu. Cook for another few minutes, turning occasionally, until the tofu is well coated in the glaze.

For the dressing, simply mix the mayo, sriracha + a squeeze of lime juice in small bowl. Add a splash of water to loosen.

To serve, roughly chop your tofu, then get everything into a large mixing bowl - veg, croutons, tofu, herbs, then pour over the dressing. Toss everything together, whack into bowls or a platter, garnish with toasted sesame seeds + chilli crisp if you like - and tuck in!