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Tauhu Goreng

  • 09/26/2007 06:36
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  • Prep Time: N/A
  • Cooking Time: N/A
  • Serves: 4 Servings
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 Ingredients List

  • 4 Bean-curd/tofu cakes
  • 1 c Bean sprouts, scalded
  • 3 Inches cucumber, shredded
  • Salt
  • Oil

 Directions

FOR THE SAUCE
2 Green chilis, sliced
2 Red chilis, sliced
2 Garlic cloves, crushed
1 1/2 tb Soy sauce
1 1/2 tb Vinegar
2 c Peanuts, roasted
pounded/blended *
3/4 c Water
2 tb Fresh cilantro leaves
chopped
Salt

* Or substitute 1/2 cup peanut butter for pounded/blended peanuts.

Heat enough oil (about 2 inches/5 cms deep) in a wok or pan to
deep-fry the bean-curd/tofu cakes until they are slightly brown. Lift
them out and let them cool.

Then cut each cake into 2 pieces and make a deep slit across the
center to form a pocket.

After that, mix the bean sprouts and cucumber in a bowl and season
well before filling the bean-curd/tofu pouches.

For the sauce, pound or blend the chilis and garlic together. Then
add the soy sauce, vinegar and salt. Next put in the ground peanuts
and add the water a little at a time. Stir to make a smooth coating
sauce.

Arrange the stuffed bean-curd/tofu cakes on a dish garnished with
slices of cucumber and fresh cilantro leaves and pass the peanut
sauce separately.

Troth Wells, "The World in Your Kitchen" Posted by Karen Mintzias

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