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Recipe: Crispy Bean Curd Salad with Kung Po Dressing

Bean curd is a good source of protein and this salad is ideal for vegans and vegetarians. Lightly season bean curd with salt and black pepper before frying in peanut oil for maximum flavour


1 packet firm tofu
peanut oil for frying

85g mixed salad leaves
57g fresh beansprouts (blanched and chilled)
1/5th cucumber (fine slices)
1 egg (make flat omelette (roll up and slice finely)
14g toasted sesame seeds (optional)

1 tbsp Wing Yip Kung Po Sauce
4 tbsp light olive oil
2 tsp Wing Yip Light Soya Sauce
Juice from half lemon or 1 tbsp Red Wine Vinegar

Cooking Method

Serves 1

Cut Tofu into 2cm cubes and season with a little salt and black pepper.

Heat oil in wok and deep fry in batches until tofu turns a light brown and is crispy. Dry on kitchen paper.

Toss mixed leaves, blanched beansprouts and a little Kung Po Dressing in a large bowl.

Pile dressed leaves onto a plate and scatter sliced omelette and cucumber over leaves.

Place hot tofu on salad, drizzle with more dressing and garnish with toasted sesame seeds.

Serve immediately