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Tauhu Goreng


Saved in 2 recipe boxes and 1 cookbook

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

4 tofu cakes
bean curd
*
1 cup mung 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
tablespoons soy sauce
tablespoons vinegar
2 cups peanuts
pounded and blended*
¾ cup water
2 tablespoons cilantro
chopped
*
salt
*
* not incl. in nutrient facts

Directions

  • Or substitute ½ 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: last updated: 2015-03-25

Comments

 

Nutrition Facts

Serving Size 142g (5.0 oz)
Amount per Serving
Calories 44974% of calories from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 631mg 26%
Total Carbohydrate 6g 6%
Dietary Fiber 8g 31%
Sugars g
Protein 42g
Vitamin A 2% Vitamin C 44%
Calcium 11% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

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