Stuffed Beancurd Recipe

Stuffed Beancurd Recipe

Ingredients :

100g (3/4 cup)

100g (1/3 cup)

8 small

6 tablespoons

 

Dressing

5

3 slices

1 clove

1 tablespoon

125ml (1/2 cup)

1 teaspoon

1  sprig

Blanched beansprouts

Shredded cucumber

Firm beancurd cakes (100g each)

Cooking oil

 

 

Fresh red chilies

Ginger

Garlic, chopped

Chinese rice vinegar

Water

Sugar

Chopped coriander (cilantro) leaves

Method :
  • To prepare the Dressing, combine all the ingredients apart from the coriander leaves in a bowl

  • Stir well then sprinkle coriander leaves on top.

  • Mix the beansprouts and cucumber and set aside.

  • Make a slit along one side of the beancurd, scooping some out to form a small pocket.

  • Taking care not to break the sides, slowly stuff with the vegetable mixture.

  • Pour the oil in a wok and heat it.

  • Place the stuffed beancurd in the oil and brown it quickly in the hot oil.

  • To prevent it from stick to the wok, only turn the beancurd when it is brown.

  • Drain on a wire rack.

  • Place the beancurd on individual serving plates and cover with the dressing.

  • Serve with or without rice.

More Asian Spicy Salad

Visitors Currently Online: 14