Chef Dan Hong created this gluten-free and vegan strange flavour salad with salt 'n' pepper tofu for episode four of his TV show, #shelfie. In the style of the program, he keeps his quantities quite loose and to taste, so adjust according to your needs.

Ingredients

Soft tofu

Crispy chill oil

Cooking oil

2 tomatoes

1 avocado

Green beans

Sesame seeds

Peanuts

Vegan fish sauce

Spring onion

Basil

Brown rice flour

Strange flavour dressing

1 tablespoon peanut butter

1 dash of water

all-purpose seasoning

rice wine vinegar

pinch of coconut sugar

Salt n' pepper seasoning:

Salt

Dried vegetable stock

Dried yeast flakes

Crushed sichuan peppercorns

Instructions

Cut to tofu into cubes and marinate in fish sauce. Cover cubes in brown rice flour and rest for 30 minutes.

Combine 1 tbsp of peanut butter, water, dash of all purpose seasoning, splash of rice wine vinegar and pinch of coconut sugar. Whisk together to combine.

Slice the tomato and avocado finely and place on plate in a spiral shape.

Dry roast Sichuan peppercorns in a pan (no oil) and use mortar and pestle to crush.

Combine salt, dried vegetable stock, dried yeast flakes and crushed Sichuan peppercorns in a bowl.

Put cooking oil in a pot and bring to the boil. Place coated tofu in oil and fry for 2 minutes. Remove and place on paper towel covered plate. Coat tofu with salt n' pepper seasoning.

Chop green beans, spring onion and basil and add to plate. Cover with strange flavour dressing, sprinkle peanuts and sesame seeds. Spoon crispy chilli oil on top of plate to desired heat. Add salt n' pepper tofu. Enjoy!

#shelfie airs every Thursday at 11am and can be seen on demand on ABC iView.