Asparagus, pear, radish and peanut salad with crispy tofu and lime sweet chili dressing

Bring a medium pot of water to the boil.

Trim off the woody ends of the asparagus. Trim the tops off the green beans.

Before you cook the asparagus, get a bowl of ice water ready to refresh the asparagus after it comes out of the boiling water. This makes sure it stays firm and bright green.

Cook the asparagus for 30 seconds, add the green beans and cook for another 30 seconds.

Remove the tops from the radish and thinly slice.

Cut the asparagus into thirds.

Cut the green beans in half.

Cut the pear in half, then into quarters and remove the core, then thinly slice.

Thinly slice the spring onions.

Place everything in a bowl, along with the rocket.

Remove the tofu from the packet and pat dry.

Dice the tofu into 1 to 2 cm cubes, then toss with the cornflour.

Heat a large fry pan to medium-high heat with a good splash of oil.

Fry the tofu in batches, then place on a paper towel to remove excess oil. Sprinkle over with the Szechuan pepper mix.

Mix everything together with the vinaigrette, half of the peanuts and a pinch of salt. Taste and add more vinaigrette, as required. Top with the remaining peanuts and dig in.