Tostada with tofu-herb salad

Cross tomatoes, immerse in boiling water and dull. Cut into quarters, remove seeds and cut flesh into strips. Cut spring onions in rings. Chop coriander, fresh mint and cress. Remove stalks from watercress.

Heat 1 1/2 tablespoon of oil in wok. Fry tofu with sambal, stirring in 3 to 4 minutes until crispy. In the meantime, brush soft tacos on both sides with oil and fry until brown in a hot frying pan.

Remove from heat and scoop coriander, mint, cress and half of watercress, tomato and spring onions by tofu. Season with salt. Place fried tacos on four plates. Divide the rest of watercress over it.

Sprinkle tofu-herb salad and sprinkle with the remaining tomato and spring onions.