Soak the shiitake mushrooms in 150ml of hot water for 30 minutes

Chop up the tofu into small, bite-sized pieces and pop into a bowl. Finely dice the tomatoes and slice the onion.

Bash up the 1 and a half tbsp of mixed peppercorns in a pestle and mortar. Remove and set aside, then bash up the garlic, ginger and red chilli.

In a bowl, add the tofu along with the cornflour and ½ tsp salt. Toss well to combine.

Heat a frying pan and add enough oil to shallow fry the tofu. Place the tofu in the oil and allow to cook for 3 minutes until very crispy – try not to move or agitate the tofu as this will prevent it from crisping up. Once its browned turn them over and repeat on the other size. Continue cooking the tofu in batches, placing it on a plate lined with kitchen paper to drain the excess oil.

Blitz up the shiitake mushrooms, its soaking liquid and 1 tsp miso paste in a food processor - this is your vegan oyster sauce replacement!

In a bowl, combine the soy sauce, dark soy, ketchup, light brown sugar, rice wine and shitake mushroom mix.

Slice the white onion and sauté in a frying pan with a glug of oil. Once the onions are soft, add 1 tbsp of bashed peppercorns and garlic paste. Cook for 1 minute or until fragrant. Pour in the marinade and heat until bubbling. Add in the crispy tofu and mix well.

For the lime dressing, combine the remaining ½ tbsp of bashed peppercorns with the juice of your limes and a big pinch of flakey sea salt in a bowl. Add in 50ml of cold water and mix.

To serve, add some tomatoes into your lettuce wrap and top with the Lok Lak. Dip the parcel into the lime dressing and eat immediately. You could also serve this over rice!