"Xiao Cai" compressed bean curd with pickled mustard green - 豆干芥菜

Cut Japanese cucumbers into 2cm cubes.

Cut compressed bean curd (Tau Kwa) into 2cm cubes.

Heat sufficient oil in a wok, deep-fry compressed bean curd (Tau Kwa) till golden brown.

Add fried bean curd, braised peanuts, cucumbers and sliced red chillies to mixing bowl.

To make dressing, add 1 tbsp chopped garlic, 2 tbsp sugar, 4 tbsp rice vinegar, 3 tbsp sesame oil and mix well.

Pour dressing into the salad, toss evenly and allow it to chill for 1 hour.

Garnish with 2 tbsp toasted white sesame seeds.

Serve with Teochew porridge.

Equipment Needed

Spice Level: