Recipe - Tauhu Goreng

4 Beancurd/tofu cakes
1 cup Bean sprouts, scalded
3 Inches cucumber, shredded
Salt
Oil

FOR THE SAUCE
2 Green chilis, cut or sliced up
2 Red chilis, cut or sliced up
2 Garlic cloves, crushed
1 One half tablespoon Soy sauce
1 One half tablespoon Vinegar
2 cup Peanuts, roasted
pounded/blended *
Three fourths cup Water
2 tablespoon Fresh cilantro leaves
chopped
Salt

* Or substitute One half cup peanut butter for pounded/blended peanuts.

Heat enough oil (about 2 inches/5 cms deep) in a wok or pan to
deepfry the beancurd/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 beancurd/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 beancurd/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