Japanese tofu with asian greens salad

Mouth-watering Asian greens combine with the golden tofu to create an elegant side dish.

Heat 1 tablespoon of the oil in a medium non-stick frying pan over high heat. Add the tofu and cook for 2 minutes each side or until golden. Transfer to a plate lined with paper towel.
Divide baby Asian greens among serving plates. Top with the bean sprouts and tofu. Place the remaining oil and kecap manis in a small screw-top jar and shake until well combined. Drizzle salad and tofu with dressing and serve immediately.

Source

80ml vegetable oil

1 x 200g pkt Japanese tofu , drained, cut into 2cm cubes

1 x 100g pkt baby Asian greens

85g bean sprouts

1 1/2 kecap manis

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