07 March 2013,21:51 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Make the dressing. Put the tahini in a bowl, and gradually work in the remaining ingredients to give the consistency of thick mayonnaise.
  • Cut the bean curd and the cucumber into ½ -inch (1.5 cm) dice. Put the cucumber and peanuts into a bowl.
  • Heat a pan of deep oil to 350F/180C. Put in the cubes of bean curd, and fry them until they are just turning brown. Remove, and drain on paper towels.
  • Quickly mix the bean curd into the cucumber and peanuts. Mix in the dressing.
  • Serve immediately; if the bean curd is left too long, it will lose its crispness.


  • 500 grams bean curd
  • ½ medium cucumber
  • 100 grams peanuts
  • Cooking oil for deep-frying


  • 2 tablespoons tahini (sesame paste)
  • 1 tablespoon tamari or shoyu sauce
  • 1 tablespoon white wine vinegar
  • 1 tablespoon rice wine or dry sherry
  • 1 teaspoon chilli sauce
  • 1 garlic clove, crushed with a pinch of fine sea salt
  • 2 tablespoons cold water

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