🫙 From the Spice Rack
Tauhu Goreng
4 ea Bean-curd/tofu cakes 1 c Bean sprouts, scalded 3 ea Inches cucumber, shredded
maineasy
Ingredients8 items
Ingredients
- 4ea bean-curd/tofu cakes
- 1cup bean sprouts, scalded
- 3ea inches cucumber, shredded
- 2ea red chilis, sliced
- 2ea garlic cloves, crushed
- 11/2 tb soy sauce
- 11/2 tb vinegar
- 2cup peanuts, roasted
Directions
- 1
4 ea Bean-curd/tofu cakes 1 c Bean sprouts, scalded 3 ea Inches cucumber, shredded Salt Oil -------------------------------FOR THE SAUCE
- 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
- 3
Lift them out and let them cool
- 4
Then cut each cake into 2 pieces and make a deep slit across the center to form a pocket
- 5
After that, mix the bean sprouts and cucumber in a bowl and season well before filling the bean-curd/tofu pouches
- 6
For the sauce, pound or blend the chilis and garlic together
- 7
Then add the soy sauce, vinegar and salt
- 8
Next put in the ground peanuts and add the water a little at a time