Ingredients :
4 x Bean-curd/tofu cakes
1 cup Bean sprouts, scalded
3 x Inches cucumber, shredded
Salt
Oil
FOR THE SAUCE
2 x Green chilies, sliced
2 x Red chilies, sliced
2 x Garlic cloves, crushed
1 1/2 tbs Soy sauce
1 1/2 tbs Vinegar
2 cup Peanuts, roasted pounded/blended *
3/4 cup Water
2 tbs Fresh cilantro leaves chopped
Salt
Method :
* 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 chilies 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.
