Tauhu Goreng

Ready in 1h

Try this Tauhu Goreng recipe, or contribute your own.


3/4 c Water
4 Bean-curd/tofu cakes
2 Red chilis, sliced
2 Green chilis, sliced
1 1/2 tb Vinegar
Vegetable oil
pounded/blended *
1 1/2 tb Soy sauce
1 c Bean sprouts, scalded
2 tb Fresh cilantro leaves
3 Inches cucumber, shredded
2 Garlic cloves, crushed
2 c Peanuts, roasted

Original recipe makes 4 Servings



* 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

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Calories Per Serving: 659 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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