Tauhu goreng

Yield: 4 servings

Measure Ingredient
4 eaches Bean-curd/tofu cakes
1 cup Bean sprouts, scalded
3 eaches Inches cucumber, shredded
2 eaches Green chilis, sliced
2 eaches Red chilis, sliced
2 eaches Garlic cloves, crushed
1½ tablespoon Soy sauce
1½ tablespoon Vinegar
2 cups Peanuts, roasted
Oil pounded/blended *
¾ cup Water
2 tablespoons Fresh cilantro leaves chopped


* Or substitute ½ 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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