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Stuffed Bean Curds     Veg  CD  MC Malaysian  30mins plus cooling

Malaysian Name: Tauhu Goreng

Serves 4    Cold   Vegetarian   Vegan   Vegetables  Nuts  Main Course   Dairy Free  Eggless Malaysia   South East Asia   Asian


Vegetable Oil for frying
4 x Bean Curd or Tofu Cakes
75g/3oz Bean sprouts, blanched in boiling water
7.5cm/3-inches Cucumber, shredded

For the sauce
2 Green Chillies, thinly sliced
2 Red Chillies, thinly sliced
2 Garlic cloves, crushed
1 tbsp Soy Sauce
1 tbsp Vinegar
225g/8oz Peanuts
180ml/6fl.oz. Water

To garnish
Slices of cucumber
Freshly chopped Coriander (cilantro)


1. Heat 2 inches/5cm of oil in a wok or saucepan and fry the bean curd cakes until golden brown on all sides. Remove from the pan and allow to cool.

2. Once cool, cut each cake into 2 pieces then make a deep slit across the centre to form a pocket.

3. In a mixing bowl, mix together the bean sprouts and cucumber, season well then use to fill the bean-curd pockets. Set aside.

4. Place all the sauce ingredients in a food processor and process until well blended.

5. To serve - Transfer the sauce to a small serving bowl and place in the centre of a large serving platter. Arrange the stuffed bean-curd cakes around the bowl and garnish with slices of cucumber and freshly chopped coriander.


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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