1 avocado, peeled and diced
1 fresh Korean red chilli or Fresno chilli, thinly sliced on an angle, to garnish
1 garlic clove, grated or finely chopped
170g/6oz purple and green kale, stems removed and shredded
½ lemon, juice only
1½ tbsp finely chopped shallots
60g/2¼oz baby spinach
2 spring onions, thinly sliced on an angle
100g/3½oz cherry tomatoes, halved
½ tsp English mustard
freshly ground black pepper
23 twists of a black pepper mill
2 tbsp flaked almonds, toasted
1 tbsp gochujang (Korean chilli paste)
1 tbsp honey
2 tsp white miso
1 tbsp pine nuts, toasted
1 tbsp pumpkin seeds, toasted
4 tsp rice wine vinegar
sea salt
1 tbsp toasted sesame oil
2 tsp toasted sesame oil
1 tsp sesame seeds, toasted
2½ tbsp soy sauce
1 tbsp soy sauce
½ tsp granulated sugar
1 tbsp vegetable oil (or any neutral-flavoured oil)
vegetable oil, for deep-frying
1 tbsp vegetable oil
1 tsp freshly grated Parmesan or vegetarian hard cheese
400g/14oz firm or extra-firm tofu, drained and sliced into 12 rectangles
2 tbsp mirin