Warm tofu salad with sesame dressing

1 small cucumber, peeled

3 pieces of firm tofu, cut into 1.5-cm cubes

cooking oil for deep-frying 1 tbsp sunflower or corn oil

3 cloves of garlic 3, peeled and minced

2cm knob of young ginger, peeled and minced

100g celery stalk, diced into 1-cm pieces

1/2 red pepper, cut into 1-cm thick slices

45g cashew nuts, roasted

Sesame dressing

1 tbsp sesame oil

2 tbsp light soy sauce

1 tsp sugar

Garnish

1 spring onion, chopped

Quarter the cucumber lengthwise. Slice off the seeded core. Dice into 1-cm cubes and set aside. Heat oil and deep-fry the tofu until light golden. Drain on absorbent kitchen paper.

Heat sunflower or corn oil in a wok and lightly brown garlic and ginger. Add celery, red capsicum and cucumber and stir-fry for a few seconds. Return tofu to the wok and toss well. Combine sesame dressing and add to wok. Add cashew nuts and sesame seeds. Mix well. Garnish with chopped spring onion.

Note: This warm salad goes well with fresh egg noodles in oyster sauce.