Teochew Treasure Beancurd 传统潮州豆干

Huang Kitchen by Angie Liew


The semi-soft teochew beancurd take centre stage in this simple yet nutritional and freaking delicious dish. Deep frying the beancurd gives it such a golden colour and crisp texture which tastes great even on its own. Seasoning with salt brings out a mild soybean flavour and sweetness in the otherwise, bland beancurd. The bright and refreshing taste from coriander leaves has the ability to liven up this simple dish with just a light toss over the beancurd.


  • 4 blocks White bean curd cut into cubes
  • 2 stalks coriander leaves
  • 1 tsp salt
  • 1/2 cup vegetable oil deep fry the bean curd


  1. Have ready all ingredients needed for this vegetarian beancurd dish. Try to use "Teochew taukwa" or "Teochew beancurd", which is a...
  2. Get the full instructions at Huang Kitchen by Angie Liew
Teochew Treasure Beancurd 传统潮州豆干

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Angie Liew
Recipe Yields:
4 people
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