Fried Bean Curd with Peanut Sauce
40 minutes
This Malaysian vegetarian dish known as 'Tahu Goreng' can be used as a side, entree or main. The bean curd cakes and sauce can be prepared earlier and served when required.
Pat
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Ingredients
Serves: 4
- 4 pieces fried bean curd cakes, cut into quarters
- 100g bean sprouts, blanched
- 1 cucumber peeled and grated
- Sauce Ingredients
- 3 tablespoons tamarind pulp, soaked in 250ml warm water and strained for tamarind water
- 1 tablespoon shrimp chilli paste, optional
- 2 small cloves garlic, diced
- 2 tablespoons sugar
- 1/2 cup (125ml) water
- 50g roasted peanuts, crushed finely
- 1/2 teaspoon dark soy sauce
Directions
Preparation:15min ›
Cook:25min ›
Ready in:40min
- In a large wok deep fry the bean curd cakes in hot oil until golden. Arrange them on a plate with the bean sprouts and shredded cucumber.
- In a small saucepan combine all the sauce ingredients and simmer gently until a thick gravy forms; about 10 minutes.
- Top the bean curd cakes and vegetables with the gravy and serve immediately.
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