Ingredients:
1 small Cucumber
1 Square fresh bean curd
4 Ounce(s) Beansprouts, trimmmed
1 small Onion, grated
2 Garlic cloves, crushed
1/2 Teaspoon(s) Chilli powder
3 Tablespoon(s) Dark soy sauce
2 Tablespoon(s) Rice wine vinegar
2 Tablespoon(s) Dark brown sugar |
Directions: Trim the ends from the cucumber and then cut it in neat cubes. Sprinkle with salt and set aside, while preparing the remaining ingredients. Heat a little oil in a pan and fry the bean curd on both sides until golden brown. Drain on absorbent kitchen paper and cut in cubes. Prepare the dressing by blending together the onion, garlic and chilli powder. Stir in the soy sauce, vinegar, sugar and salt to taste. You can do this in a screw-topped glass jar. Just before serving, rinse the cucumber under cold running water. Drain and dry thoroughly. Toss the cucumber, bean curd and beansprouts together in a serving bowl and pour over the dressing. Garnish with the celery leaves and serve the salad at once.
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