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.

    3 people made this

    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

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. 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.
    2. In a small saucepan combine all the sauce ingredients and simmer gently until a thick gravy forms; about 10 minutes.
    3. Top the bean curd cakes and vegetables with the gravy and serve immediately.

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