• 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


  1. Heat oil in a non-stick wok. Deep fry the bean curd till golden brown.
  2. Heat Yeo’s Satay Sauce and pour over fried bean curd.
  3. Garnish with cucumber, bean sprouts, deep fried shallot and coriander leaf. Serve hot.