Instructions

1. Thinly slice the grilled pepper, onion, garlic and chilli. Dice the cucumber. Cut the tofu into 2cm cubes.
2. Heat the olive oil in a frying pan and gently fry the garlic and chilli for 30 seconds. Add the tofu and stir-fry for 5 minutes until golden, then add the soy sauce and half of the lime juice. Cook, stirring constantly, to coat all sides well.
3. Scatter the salad leaves onto two plates, then divide the pepper and onion slices between them. Arrange the tofu cubes on top and scatter some coriander leaves over them. Drizzle with sesame oil and lime juice just before serving.