Instructions: Trim the ends from the cucumber and then cut it in neat cubes. Sprinkle with salt and set aside, while preparing the remaining ingredients. Heat a little oil in a pan and fry the bean curd on both sides until golden brown. Drain on absorbent kitchen paper and cut in cubes. Prepare the dressing by blending together the onion, garlic and chilli powder. Stir in the soy sauce, vinegar, sugar and salt to taste. You can do this in a screw-topped glass jar. Just before serving, rinse the cucumber under cold running water.

Drain and dry thoroughly. Toss the cucumber, bean curd and beansprouts together in a serving bowl and pour over the dressing.

Garnish with the celery leaves and serve the salad at once.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.