• 150 g (5½ oz) firm tofu, cut into 1 cm (½ inch) cubes
• 1 free-range or organic egg
• 1 Lebanese (short) cucumber, peeled, cut in half lengthways, deseeded and finely sliced on the diagonal
• ½ long red chilli, finely sliced
• 1 spring onion (scallion), sliced
• freshly ground black pepper

Dressing

• 1 tablespoon dried shrimp, soaked in warm water for 30 minutes
• 2 tablespoons kecap manis
• ½ teaspoon caster (superfine) sugar
• 1 tablespoon finely grated ginger
• 2 tablespoons peanut oil
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon chilli oil

To make the dressing, pound the shrimp in a mortar with a pestle until fine. Mix together the ground shrimp, kecap manis, sugar, ginger, peanut oil, vinegar, sesame oil and chilli oil, along with the tofu and set aside for the flavours to mingle.

Cook the egg in boiling water for 8 minutes. Drain and run under cold water, then peel and quarter lengthways.

Arrange the cucumber slices and egg over a serving plate. Spoon the tofu and the dressing over the top, sprinkle with the chilli and spring onion and give it a good grind of pepper to serve.