Soak the soya bean overnight, wash n grind. Sieve out the chaff to make the soya milk.

Cook the soya milk, allow to boil then add in lime juice to form the curd.

Pack the curd in a colander and allow excess water to drain out. Cut into desired shapes and deep fry in a hot oil. Sprinkle the grind pepper and seasoning while hot for deep penetration.

Wash the cabbage and carrots in a salty water. Slice the cabbage and grate the carrot. Stir fry for 5 mins and serve with the tufu.