|4||tofu cakes||bean curd*|
|1||cup||mung bean sprouts||scalded|
|For the sauce|
|2||each||green chili peppers||*|
|2||each||red chili peppers||*|
|1 1/2||tablespoons||soy sauce|
|2||cups||peanuts||pounded and blended*|
* 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.
First published: 1996-01-27 last updated: 2013-04-20
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