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Tauhu Goreng

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


4 tofu cakes bean curd*
1cup mung bean sprouts scalded
3 cucumber shredded*
salt *
vegetable oil *
For the sauce
2each green chili peppers *
2each red chili peppers *
2each garlic clovesVideo crushed
tablespoons soy sauce
tablespoons vinegar
2cups peanuts pounded and blended*
¾cup water
2tablespoons cilantro leaves chopped*
salt *
* not incl. in nutrient facts


  • 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: 2015-02-09




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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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