This dish is sweet, sour and spicy. It is very delicious and acts as an appetiser.Tofu is the Japanese name for soybean curd. It has a high protein content and is rich in iron, calcium and  vitamin B. Tofu is available in various forms. It can be used for mashing, blending for dips, dressings and sauces.

Firm bean curd can be cubed, sliced and marinated.
Bean curd is low in calorie and acts as a replacement for meat in stir-fries, stews and casseroles.

 Bean curd has no flavour of its own but absorbs the flavour of sauces in which it is cooked or marinated.There it is advisable to add a lot of seasoning when cooking with bean curd.


Chili Sauce, Sweet Thai Style (5oz)

Garlic Peeled Fresh 10 Oz

MISHPACHA Corn Oil, 96-Ounce Bottles

Domino Premium Pure Cane Sugar 5Lb Bag


FRESH PRODUCE Onions, Yellow, Organic (Pack of 3)


Melissa & Doug Cucumber (Bundle of 6) Bulk Fruits & Veggies
2 pieces bean curd/tofu
4 tbsp Sweet Thai Sauce
1 tsp chopped garlic
oil for frying
2 tbsp sugar
2 onions (sliced)
1 small cucumber (cut into strips)
Prepare the sauce:
a) Fry garlic till fragrant, add sweet Thai sauce and sugar.
b) Add 4 tablespoons water. Once it begin to boil, put it aside.

1. Cut bean curd into cubes. Deep fry till crispy.
2. Dish out and put aside.
3. Slice onions thinly .Cut cucumber into strips. Mix with some salt and leave aside for a few minutes. Squeeze out the juice and wash the cucumber,
4. Heat up a wok with some oil. When hot add in the fried tofu, sliced onions, cucumber strips and pour the gravy on top of the fried bean curd/ tofu.
5. Serve on a plate.

Note: The cucumber is rubbed with some salt to make it crunchy when taken.
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