Instructions

1. First make the cucumber salad. Cut the cucumber in half vertically, then scoop out the seeds.
2. Cut the cucumber into ½ cm slices, then cut each of them into 3 pieces. Put them in a bowl and add the other ingredients, then toss well. Set aside.
3. In a bowl, mix the corn starch, salt, garlic powder, paprika and ground ginger.
4. Wipe the tofu with paper kitchen towel dry, then cut in into 2 cm cubes.
5. Coat the tofu cubes with the mixture.
6. Heat some oil in a wok, then fry the coated tofu cubes, until golden and crispy on all sides.
7. Transfer them to a plate, lined with paper kitchen towel. Let them cool.
8. Meanwhile, thinly slice the salad onions.
9. Add the tofu to the cucumber salad, then scatter the spring onion around them.
10. Sprinkle with some sesame seeds, toss and serve.