Oceanian Spring Salad with Crispy Tofu

Press the firm tofu between paper towels for 15 minutes under a heavy plate to remove moisture, cut into 2cm cubes, season with 1/4 tsp fine sea salt and 1/4 tsp black pepper, then pan-fry in 1 tbsp extra virgin olive oil over medium-high heat for 8 minutes, turning occasionally, until all sides are golden-brown and crispy with an audible crunch.

Roughly chop the macadamia nuts and dry-toast in a skillet over medium heat for 3 minutes, shaking often, until they turn golden and fill the kitchen with a rich, buttery aroma.

Halve the cherry tomatoes, thinly slice the spring onions on a diagonal, pick the watercress into tender sprigs, and slice the avocado into wedges so each element is ready for composed plating.

Whisk together the juice of the lemon, the rice vinegar, 2 tbsp extra virgin olive oil, 1/4 tsp fine sea salt, and 1/4 tsp black pepper until emulsified, then squeeze the finger lime pearls into the dressing so they burst with bright, caviar-like citrus pops.

Spread the watercress across a platter, arrange the cherry tomatoes, avocado wedges, and spring onions over the greens, pile the crispy tofu in the center, drizzle generously with the finger lime vinaigrette, and scatter the toasted macadamia nuts on top. Taste and adjust seasoning with the remaining 1/4 tsp fine sea salt if needed.