INGREDIENTS
• 2 blocks Tofu
• 1tsp Chicken Bouillon Powder
• 1 slice Ham
• 2 Eggs, beaten
• 1/3 of one English Cucumber
• 1/3 cup JC Japanese Dressing (flavour of your choice)
• 1tbsp Oil

DIRECTIONS
1. Slice tofu into 2cm cubes. In a small pot, boil 1l of water with chicken bouillon powder, and add the tofu. Heat the tofu thoroughly, then let cool in the water.
   
2. In a frying pan, heat the oil, and fry the eggs a little at a time to make thin layers (like crepes). Cool, and julienne the eggs.
   
3. Julienne the cucumber and the ham. Line plate with tofu and top with the julienne eggs, ham and cucumber. Top with JC Japanese Dressing.

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