Susan Jung’s turmeric- and chilli-spiced bean curd with tomatoes, onion and mustard seeds. Photography: Xiaomei Chen. Styling: Nellie Ming Lee

How to make a vegan bean curd salad that will leave your taste buds tingling

  • Vividly flavoured and vibrant to look at, you can easily adjust the spice to meet your tolerance
  • Stir-fried onion with mustard seeds, curry leaf and chillies make a lovely contrast with the palate-cooling tomatoes
Topic |   Susan Jung's recipes

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Susan Jung’s turmeric- and chilli-spiced bean curd with tomatoes, onion and mustard seeds. Photography: Xiaomei Chen. Styling: Nellie Ming Lee
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