Stuffed Beancurd Recipe

Ingredients:

100g (3/4 cup) blanched beansprouts
100g (1/3 cup) shredded cucumber
8 small firm beancurd cakes (100g each)
6 tablespoons cooking oil


Dressing

5 fresh red chilies
3 slices ginger
1 clove garlic, chopped
1 tablespoon chinese rice vinegar
125ml (1/2 cup) water
1 teaspoon sugar
1 sprig chopped coriander (cilantro) leaves


Method :


1. To prepare the Dressing, combine all the ingredients apart from the coriander leaves in a bowl
2. Stir well then sprinkle coriander leaves on top.
3. Mix the beansprouts and cucumber and set aside.
4. Make a slit along one side of the beancurd, scooping some out to form a small pocket.
5. Taking care not to break the sides, slowly stuff with the vegetable mixture.
6. Pour the oil in a wok and heat it.
7. Place the stuffed beancurd in the oil and brown it quickly in the hot oil.
8. To prevent it from stick to the wok, only turn the beancurd when it is brown.
9. Drain on a wire rack.
10. Place the beancurd on individual serving plates and cover with the dressing.
11. Serve with or without rice.