Title: Tauhu goreng
 Categories: Main dish, Malaysian, Vegetarian
      Yield: 4 Servings
 
      4 ea Bean-curd/tofu cakes
      1 c  Bean sprouts, scalded
      3 ea Inches cucumber, shredded
           Salt
           Oil

MMMMM-----------------------FOR THE SAUCE----------------------------
      2 ea Green chilis, sliced
      2 ea Red chilis, sliced
      2 ea Garlic cloves, crushed
  1 1/2 tb Soy sauce
  1 1/2 tb Vinegar
      2 c  Peanuts, roasted
           -- pounded/blended *
    3/4 c  Water
      2 tb Fresh 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.
  
  Troth Wells, "The World in Your Kitchen" Posted by Karen Mintzias