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Stuffed Beancurd

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Stuffed Beancurd

Serves : 4
Preparation time : 30 minutes
Assembling time : 15 minutes

Ingredients :

100g blanched beansprouts
1 small cucumber, peeled and shredded
4 cakes firm beancurd, cut into half
6 tablespoons oil

Dressing :
5 fresh red finger-length chillies
3 slices ginger
1 clove garlic, chopped
1 tablespoon rice vinegar
125ml water
1 teaspoon sugar
1/2 teaspoon salt
1 sprig coriander leaves, chopped

Method :

To prepare the Dressing, combine all the ingredients apart from the coriander leaves in a bowl, stir well then sprinkle the coriander leaves on top.
Mix the beansprouts and cucumber and set aside.
Make a slit along one side of each cake of beancurd, scooping some out to form a cavity. Taking care not to tear the sides, fill the cavity with the vegetable mixture.
In a wok or frying pan, brown the beancurd quickly in hot oil. To prevent it sticking, only turn the beancurd once when it is brown. Drain on a wire rack.
Place the beancurd on individual serving plates and spoon the Dressing over it. Serve with or without rice.

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Last Updated: 09/9/08