Ingredients: 300g fresh bean curd
- Group A : 1 tsp. vegetarian barbecue sauce, 1 tsp. light soy sauce
- Dipping : 1 tbsp. Zhenjiang vinegar, 1 tsp. black bean soy sauce, 1 tsp. sesame oil – mix well
- Marinate bean curd with seasonings in group A for 1 hour or more.
- Heat wok with oil, turn to low heat. Fry bean curd until both sides firmed and crispy.
- Cut bean curd into slices. Serve with dipping.
- Dipping can be adjusted to personal taste.