Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ea Bean-curd/tofu cakes
1 c Bean sprouts, scalded
3 ea Inches cucumber, shredded
Salt
Oil
-----FOR THE SAUCE-----
2 ea Green chilis, sliced
2 ea Red chilis, sliced
2 ea 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
