This is called Hong Kong tofu and bean salad because I invented it in Hong Kong and it does indeed contain tofu and beans. They were among a random selection of ingredients in the fridge at a time when I wanted to throw a quick salad together, which is a method of cooking I employ quite a lot and something which aids in my search for new recipes. I don't always write up the results of such activity, but this recipe turned out particularly good and as it also produces a dish possessing the other qualities mentioned in the title, I thought it would be an appropriate addition to the cookbook.
Although its fairly low in carories, this is a hearty salad that will stand on its own as a filling and satisfying lunch or dinner.
200-300g of tofu
1 can of red kidney beans
A bunch of salad leaves (Chinese cabbage, lettuce or spinach, etc.)
A couple of handfuls of cherry tomatoes
A pinch of dried oregano
A pinch of ground black pepper
A pinch of red chilli powder
Salt
Wash and roughly chop the leaves and cut the tomatoes into halves. Cut the tofu into small cubes of about 2 cm. Drain and rinse the beans then mix all the ingredients together..