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Spicy Vegetables with Bean Curds and Rice Cracker

Spicy Vegetables with Bean Curds and Rice Cracker

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serving Size: 2 People

Spicy Vegetables with Bean Curds and Rice Cracker


  • 3 pieces soybean curds
  • 1 medium carrot, 1 / 3 onion, 2 cups mint
  • 4 cloves garlic, 1 thumb size ginger, 1 red chili
  • 4 TBSP vegetables oil, 1 TBSP olive oil (for dressing)
  • 2 TBSP roasted sesame, 1 TBSP apple cider vinegar
  • 1⁄2 handful coriander (for decoration)
  • 1⁄2 tsp cinnamon
  • 1⁄2 tsp salt
  • 3 tsp vegetables stock (2 tsp for cooking, 1 tsp for dressing)
  • 1⁄2 tsp black pepper powder


  1. Soak soybean curds in hot water for 20 minutes, drain then cut them into small pieces (2cm x 2cm), set aside
  2. Rinse the mint, dry aside
  3. Slice the onion into threads, set aside
  4. Peel and grate carrot, set aside
  5. Mash 2 cloves garlic and ginger for cooking, set aside
  6. Mash 2 cloves garlic and 1 chili for the salad mixture, set aside
    Cooking method:
  1. Heat the wok with vegetable oil. Stir-fry mashed garlic and ginger then add cinnamon. Put in soybean curds and stir well until it turns into golden brown color. Add all spices and keep stir-frying for 5 more minutes until all the ingredients are well absorbed. Off the heat, cool down the soybean curds before mixing with salad
  2. Put soybean curds in another bowl with onion, grated carrot, mashed garlic and chili, olive oil, sesame, vinegar, 1 tsp vegetables stock. Mix them well before adding the
  3. mint. Mix again until done
  4. Place spicy vegetables salad with bean curds on the plate and garnish coriander on top. Serve this dish with rice cracker.