1.Pat tofu dry with paper towel; cut into 1.5cm cubes. Spread tofu, in a single layer, on a paper-towel-lined tray; cover tofu with more paper towel. Stand for 1 hour, changing paper after 30 minutes.
2.Heat oil in a wok over medium-high heat; deep-fry the tofu, in batches, for about 3-5 minutes, or until browned lightly. Drain on paper towel.
3.Meanwhile, to make the dressing: In a small jug, combine juice, sugar, sauce and sambal; stir until sugar dissolves.
4.In a large bowl, combine tofu with onion, cucumber, sprouts, herbs and dressing. Season.
5.Divide mixture among lettuce leaves before serving.
Not suitable to freeze. Not suitable to microwave.Note