Ingredients

• Tofu 250g
• White mushroom 5
• Cherry tomatoes 10
• Baby leaves mix a bit
• Starch 2 tbsp
• Flour 1 tbsp
• Salt little bit
• Pepper little bit
• Oil little bit
   
• Ginseng Sauce:
• Vital Tonic (Hwal-Ki-Ryuk) 1 bottle (80ml)
• Soy sauce 1 tbsp
• Vinegar 1 tbsp
• Sesame oil ½ tbsp
• Pear 50g
• Black sesame seeds 1 tsp
• Sesame seeds 1 tsp

1. Cut tofu into small pieces and season with salt and pepper.
    
    
2. Make ginseng sauce using ingredients listed above. (Vital Tonic (Hwal-Ki-Ryuk) 1 bottle, Soy sauce 1 tbsp, Vinegar 1 tbsp, Sesame oil ½ tbsp, Black sesame seeds 1 tsp, Sesame seeds 1 tsp)
    
    
3. Grind pear and add to ginseng sauce above.
    
    
4. Wash baby leave salad and cut cherry tomatoes into half.
     
    
5. Cut white mushrooms into pieces and panfry.
    
    
6. Remove water from tofu, and cover with starch and flour.
    
    
7. Deep fry tofu from #6.
    
    
8. Display deep fried tofu and other vegetables on a plate. Pour ginseng sauce on the top.
    
    
9. Serve and enjoy!