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Crispy Bean Curd Salad with Kung Po Dressing

Category: Side Dishes

Serves: 1 people

Preparing time: 00:00

Cooking time: 00:00


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


Cooking Method

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

Serve immediately

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