Deep-fried tofu, caraway, pickled cucumber and bacon sauce

1.For bacon sauce, heat oil in a deep frying pan over medium-high heat, add bacon, onion and garlic, and fry until onion is translucent and the bacon begins to caramelise (7-10 minutes). Add tomatoes and stock, and simmer until bacon is very tender and liquid is reduced to a thick sauce (20-25 minutes). Add gochujang, stir to combine and season to taste. Blend sauce, while still warm, in a food processor or blender until smooth. Keep warm.

2.For pickled cucumber, peel cucumbers and halve lengthways, then scrape out seeds with a teaspoon. Cut into triangular pieces, transfer to a bowl, sprinkle with sugar and ¼ tsp fine sea salt, toss to coat, then cover and refrigerate until for 30 minutes to lightly pickle. Five minutes before serving, add vinegar, toss to combine, then drain.

3.Dry-roast caraway seeds with 1 tsp sea salt flakes in a frying pan over low heat until fragrant (2-4 minutes), then finely grind with a mortar and pestle.

4.Heat oil in a saucepan to 180C. Place cornflour in a large bowl. Cut tofu into 8 pieces, then carefully dust in flour to coat, ensuring there are no areas uncovered or it will fry out in the oil, leaving you with an empty shell. Deep-fry tofu, turning occasionally (be careful, hot oil will spit), until crisp (3-5 minutes). Drain on paper towels and sprinkle with caraway salt to taste.

5.To serve, spread bacon sauce in the base of a serving bowl, and top with tofu and pickled cucumber.