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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Susan Jung

Susan Jung

Susan Jung trained as a pastry chef and worked in hotels, restaurants and bakeries in San Francisco, New York and Hong Kong, before joining the Post. She is academy chair for Hong Kong, Macau and Taiwan for the World's 50 Best Restaurants and Asia's 50 Best Restaurants.