Quarter the cucumber lengthways. Slice off the seeded core. Dice into 1-cm cubes and set aside. Heat oil and deep-fry the tofu until light golden. Drain on absorbent kitchen paper.
Heat sunflower or corn oil in a wok and lightly brown garlic and ginger. Add celery, red capsicum and cucumber and stir-fry for a few seconds. Return tofu to the wok and toss well. Combine sesame dressing and add to wok. Add cashew nuts and sesame seeds. Mix well. Garnish with chopped spring onion.
This warm salad goes well with fresh egg noodles in oyster sauce.
Recipe from The Asian Tofu Cookbook, By Betty Saw, Published by Marshall Cavendish International.