Malay Vegetable-Stuffed Fried Bean Curd with Spicy Sweet-and-Sour Peanut Sauce

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Malay Vegetable-Stuffed Fried Bean Curd with Spicy Sweet-and-Sour Peanut Sauce

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound firm tofu

1/3 cup vegetable oil

1/4 cup julienned carrots

1/2 cup bean sprouts

1/2 cup julienned seeded cucumber

2 tablespoons julienned red bell pepper

1/2 cup raw peanuts or commercially dry-roasted

peanuts

3 to 6 finely chopped red chiles

1 1/2 teaspoons minced garlic

1 tablespoon tamarind paste

or

1 tablespoon lime juice

or

1 tablespoon lemon juice

2 tablespoons palm sugar

or

2 tablespoons light brown sugar

2 1/2 tablespoons soy sauce

 

Cut the tofu into 4 equal parts. Lay cakes on a plate and weight with a

flat-bottomed plate to press out excess moisture; leave for 1 hour. Pat cakes

dry. In a nonstick skillet, heat oil over medium-high heat; cook cakes until

golden and crispy, about 5 minutes per side.

 

Blanch carrots in boiling water until almost tender; rinse in cold water.

Blanch bean sprouts for 5 seconds; rinse in cold water. Mix together carrots,

bean sprouts, cucumber, and red pepper; set aside.

 

In a dry pan, toast raw peanuts over medium heat until golden. Grind peanuts

until fine. Pound the chiles and garlic into a paste (or chop together until

very fine with chile seeds broken up completely). Mix tamarind paste with 2

tbsp boiling water and work until pulp is completely dissolved and loosened from

the seeds; strain liquid and mix with sugar and soy sauce (if using vinegar or

citrus juice, stir together with 1 tbsp water, sugar, and soy sauce). When

sugar is dissolved, stir iin chile and garlic paste. Stir in enough ground

peanuts to make a thick sauce.

 

Cut each tofu cake in half horizontally. Remove top halves; top bottom pieces

with vegetable mixture and replace top pieces. Cut each stuffed cake in half or

in quarters from corner to corner. Spoon sauce over cakes and serve.

 

Source:

" The Beans, Lentils, and Tofu Gourmet "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 278 Calories; 23g Fat (71.6% calories

from fat); 10g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

655mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0

Fruit; 4 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0