Tauhu Goreng
By: Anonymous
Published: Sunday, February 14, 2010 - 1:31am

Ingredients




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

Preparation

1 * Or substitute 1/2 cup peanut butter for pounded/blended peanuts. 2 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. 3 Then cut each cake into 2 pieces and make a deep slit across the center to form a pocket. 4 After that, mix the bean sprouts and cucumber in a bowl and season well before filling the bean-curd/tofu pouches. 5 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. 6 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. 7 Troth Wells, "The World in Your Kitchen"