Compressed bean curd with pickled mustard green

Mains
Salad
Sides/Snacks

Easy Level:

Cook Time:

Servings:

2

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.

Ingredients

Adjust Servings
US / Metric
0.00
g
g
pickled mustard greens (gong chye)
0.00
g
g
pickled mustard greens (gong chye)
oil for deep-frying
oil for deep-frying
0.00
pcs
pcs
compressed bean curd (Tau Kwa)
0.00
pcs
pcs
compressed bean curd (Tau Kwa)
0.00
g
g
braised peanuts
0.00
g
g
braised peanuts
0.00
Japanese cucumbers
0.00
Japanese cucumbers
0.00
red chilli (sliced)
0.00
red chilli (sliced)
0.00
tbsp
tbsp
toasted white sesame seeds
0.00
tbsp
tbsp
toasted white sesame seeds

Dressing

0.00
tbsp
tbsp
sugar
0.00
tbsp
tbsp
sugar
0.00
tbsp
tbsp
rice vinegar
0.00
tbsp
tbsp
rice vinegar
0.00
tbsp
tbsp
chopped garlic
0.00
tbsp
tbsp
chopped garlic
0.00
tbsp
tbsp
sesame oil
0.00
tbsp
tbsp
sesame oil

Steps

1

Cut Japanese cucumbers into 2cm cubes
Cut Japanese cucumbers into 2cm cubes
Mark as completed

2

Cut compressed bean curd (Tau Kwa) into 2cm cubes
Cut compressed bean curd (Tau Kwa) into 2cm cubes
Mark as completed

3

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

4

Add fried bean curd, braised peanuts, cucumbers and sliced red chillies to mixing bowl
Add fried bean curd, braised peanuts, cucumbers and sliced red chillies to mixing bowl
Mark as completed

5

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

6

Pour dressing into the salad, toss evenly and allow it to chill for 1 hour
Pour dressing into the salad, toss evenly and allow it to chill for 1 hour
Mark as completed

7

Garnish with 2 tbsp toasted white sesame seeds
Garnish with 2 tbsp toasted white sesame seeds
Mark as completed

8

Serve with Teochew porridge
Serve with Teochew porridge
Mark as completed

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