Thinly slice the M.Green Radish, M.Mini Garlic, Ginger and Spring Onion and add everything into a bowl together with the coriander.

Cut the Tofu in 1cm slices and fry both sides until golden crispy brown. When finished, cut the fried Tofu in stripes and add it to the bowl.

Grab a pan, preferably a wok, and add 6 tablespoons of sunflower oil and the dried red chilli's. Crank up the heat and fry the chilli's until they almost turn black, after, strain the flavored oil into the salad mix we prepared before.

Add to the mix 4 tablespoons of rice vinegar, 2 tablespoons of soy sauce, 2 teaspoons of sugar, salt and pepper to taste and mix it all up.

The salad is finished, ready to be plated.

For the plating i like to grab a sheet of rice paper and cut it in 4 pieces and fry it in a pan with very hot oil for just 1 second, one by one. They are, naturally, going to transform into rice paper leaves, and i just scoop the salad on top of the rice paper leaf and it's done. Absolutely beautiful and tasty.

Enjoy!