Tauhu Goreng

Yields: 4 servings

Ingredients

4		tofu cakes	bean curd
1	cup	bean sprouts	scalded
3		cucumber	shredded
		salt
		vegetable oil
		---	For the Sauce
2	each	green chili peppers
2	each	red chili peppers
2	each	garlic cloves	crushed
1 1/2	tablespoons	soy sauce
1 1/2	tablespoons	vinegar
2	cups	peanuts	pounded and blended*
3/4	cup	water
2	tablespoons	cilantro leaves	chopped
		salt

Directions

* 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.

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