• 4 pieces of fresh tofu/bean curd (deep fry until golden brown, dish out, cool and cut into half-square triangles)
  • 1 cup of bean sprouts (briefly blanch in boiling water, drain and set aside)
  • 1 cucumber (cut into thin strips)


  • 1/2 cup of chili sauce (dilute with 1 tablespoon of water, simmer and set aside)


  • Cut a deep line across the non-fried side of the triangle tofu.
  • Insert some blanched bean sprouts + cucumber strips into the empty space.
  • Serve with chili sauce.