Cut pressed tofu into your same size pieces (like triangles) and arrange in a shallow baking dish.

Combine soy sauce and 1 tbsp of water and pour it over the tofu - turn tofu pieces the other side after a couple of minutes. Allow tofu to absorb soy sauce marinade whilst you prepare the batter.

Whisk sesame seeds, cornstarch, plain flour, salt and about 50 ml (3½ tbsp of water) in a shallow bowl to create a runny batter. Start on the salad, come back to the tofu just before you are ready to assemble the salad.

Just before you are ready to fry the tofu, dredge each piece in the batter, allow the excess to drop off and transfer to a clean plate.

Pre-heat a non-stick skillet (I used cast iron) or a wok, add a thin layer of oil (about 1 tbsp) and swivel it around the pan.

Arrange coated tofu pieces in a single layer (you may need to fry them in 2 batches) and pan-fry them until golden on one side. Flip them to the other side and fry until golden - you may need to add more oil if needed.

Toast sesame seeds in a dry frying pan, on a low-medium heat, until golden. Give them a stir now and then to prevent burning.

Transfer toasted sesame seeds to a pestle & mortar and crush well.

Combine all of the dressing ingredients with crushed sesame seeds in a bowl or in a jar with a lid. Start off with 3 tbsp of soy sauce first and add the last one if needed. Whisk well to emulsify or put a lid on the jar and shake vigorously.

Shred cabbage, slice cucumber (you could dice it if you prefer), cut spring onions and coriander really finely and cut avocado into quarters and then into slices.

Toss all of the salad ingredients in the prepared dressing.

Transfer to a plate and serve with freshly fried sesame tofu on top, if making.