1 tbsp crispy shallots (available from Asian supermarkets)
Heat the oil in a deep fat fryer to 150C/320F. Alternatively, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Carefully fry the tofu in the hot oil for one minute, or until golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
Season to taste with salt and freshly ground black pepper. Cut the tofu into thin strips and place into a bowl. Add all the remaining ingredients, apart from the crab meat.
For the dressing, place all the ingredients into a bowl and whisk together until well combined.
Add the dressing to the salad with half of the crab meat and mix together.
Divide the salad between two plates and garnish with the remaining crab meat.