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Stuffed Beancurd
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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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