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
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.