
Ingredients:
- 1 jar Yeo’s Satay Sauce
- 400g Gluten Free Bean Curd, cubed
- 40g Cucumber, seeded & shredded
- 40g Bean Sprouts, blanched
- 1 cup Vegetable Oil
- Garnish: Deep Fried Shallot, Coriander Leaf
Vegetarian Bean Curd Salad
Serves: 4
Preparation time: 5mins
Cooking Time: 5mins
Method:
- Heat oil in a non-stick wok. Deep fry the bean curd till golden brown.
- Heat Yeo’s Satay Sauce and pour over fried bean curd.
- Garnish with cucumber, bean sprouts, deep fried shallot and coriander leaf. Serve hot.