Appetizers & Snacks
Crispy Fried Bean Curd
This 10-minute bean curd dish is the perfect finger food for a late afternoon snack.
2
Serves
10 mins
Cook Time
PRODUCT(S) YOU NEED FOR THIS DISH:
Japanese Style Mayonnaise
How to Shop?
Kewpie Product Shop
Ingredient
| Bean Curd | 400g |
| Cucumber (thinly sliced) | 100g |
| Bean Sprout | 50g |
| Carrot (thinly sliced) | 50g |
| Green Chilli (thinly sliced) | 20g |
| Peanut (crushed) | 20g |
| Salt | some |
| Chilli Powder | some |
| Coriander | some |
| KEWPIE Mayonnaise Japanese Style | 100g |
Instructions
- Pat the bean curd cubes dry with a paper towel. Fry the cubes in the oil for about 5 minutes, or until they are golden brown. Drain on paper towels and set aside. When the cubes are cool, cut each one in half.
- Add the bean sprouts to the boiling water and blanch until the water returns to a boil, about 30 seconds. Then, drain the bean sprouts and mix with other vegetables.
- Place the bean curd cubes on a plate and top with mixed vegetables. Drizzle KEWPIE Mayonnaise Japanese Style and serve.
