1. Wash and prepare all vegetables and herbs thoroughly.
2. Cut the tofu and Vietnamese cinnamon pork sausage into long strips.
3. Peel the sweet potato, potato, and jicama. Shred them, then mix together. Heat a generous amount of oil in a pan and fry the shredded vegetables until they are crispy and dry, but not browned. Remove from oil. Toss lightly with a pinch of seasoning powder and black pepper to taste.