Amount
Ingredient
Preparation



4

tofu cakes

bean curd



1
cup
bean sprouts

scalded



3

cucumber

shredded





salt







oil







---

For the Sauce



2
each
green chilis





2
each
red chiles





2
each
garlic cloves

crushed



1 1/2
tablespoons
soy sauce





1 1/2
tablespoons
vinegar





2
cups
peanuts

pounded and blended*



3/4
cup
water





2
tablespoons
cilantro leaves

chopped





salt

 * 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 chilis 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.