Compressed bean curd with pickled mustard green – 豆干芥菜

One of the many “Xiao Cai” you will find in Chinese restaurants. This recipe by Chef Eric lets us experience a wonderful combination of textures from the fried Tau Kwa, braised peanuts and the crispy Japanese cucumbers.

The rice vinegar based dressing makes it bright and appetising along with the fragrance from the toasted sesame seeds and oil. The original recipe also calls for chilli oil, depending on your preference. You can add 2 tbsp of it to the dressing.

This dish may be called a “Xiao Cai” but when paired with a bowl of Teochew porridge, makes for a simple and comforting meal. Furthermore, it keeps well in the fridge, and gets even more flavourful the next day.

Recipe adapted from “The Little Teochew Cookbook” by ERIC LOW Copyright@ Marshall Cavendish International.

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  • Servings: 2

  • Time: 15 min

  • Skill: Easy

Ingredients

  1. 60g pickled mustard greens (gong chye)

  2. oil for deep-frying

  3. 2 pcs compressed bean curd (Tau Kwa)

  4. 100g braised peanuts

  5. 2 Japanese cucumbers

  6. 1 red chilli (sliced)

  7. 2 tbsp toasted white sesame seeds

  8. Dressing

  9. 2 tbsp sugar

  10. 4 tbsp rice vinegar

  11. 1 tbsp chopped garlic

  12. 3 tbsp sesame oil

  13. 60g pickled mustard greens (gong chye)

  14. oil for deep-frying

  15. 2 pcs compressed bean curd (Tau Kwa)

  16. 100g braised peanuts

  17. 2 Japanese cucumbers

  18. 1 red chilli (sliced)

  19. 2 tbsp toasted white sesame seeds

  20. Dressing

  21. 2 tbsp sugar

  22. 4 tbsp rice vinegar

  23. 1 tbsp chopped garlic

  24. 3 tbsp sesame oil

Instructions

  1. Cut Japanese cucumbers into 2cm cubes

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

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

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

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

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

  7. Garnish with 2 tbsp toasted white sesame seeds

  8. Serve with Teochew porridge

  9. Cut Japanese cucumbers into 2cm cubes

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

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

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

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

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

  15. Garnish with 2 tbsp toasted white sesame seeds

  16. Serve with Teochew porridge