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


Ingredients

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)

DRESSING
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