Cut 1/2 block of tofu into 0.5cm thick slices and then into bite-sized pieces.

Heat a pan with oil, add tofu, sprinkle 1/4 tsp herb salt, and pan-fry until golden on both sides.

Cut 2 king oyster mushrooms into pieces similar in size to the tofu.

Heat a pan with oil, add mushrooms, stir-fry, and season with 1/4 tsp herb salt.

Let the tofu and mushrooms cool slightly before assembling the salad.

Mix 3 tbsp soy sauce, 2 tbsp vinegar, 1 tbsp plum extract, 1/2 tbsp minced garlic, 1/2 tbsp ground sesame, and 1/2 tbsp sesame oil to make the dressing.

Slice 6 lettuce leaves into thick strips.