Step 1

Blanch carrot in a large saucepan of boiling water (30 seconds). Drain well, scatter in an even layer on a plate and refrigerate to chill (at least 30 minutes or overnight).

Step 2

Blanch bean curd in a large saucepan of boiling water (3 minutes). Drain well, scatter in an even layer on a plate and refrigerate to chill (at least 30 minutes or overnight).

Step 3

Add kombu to boiling water, stirring as it comes back to the boil, and cook until tender (5 minutes). Refresh kombu in fresh cold water, drain, and place in a large mixing bowl.

Step 4

For chilli oil, place garlic in a heatproof bowl. Heat oil in a small saucepan with chilli and peppercorns over high heat. Once the oil starts smoking (1-2 minutes), pour it over garlic (be careful, hot oil will spit). Stir to combine, then cool.

Step 5

For dressing, dissolve sugar in 1 tbsp boiling water. Stir in remaining ingredients, then add chilli oil.

Step 6

Combine carrot, bean curd, kombu and coriander in a bowl. Pour over dressing, toss to combine and serve.