Name: Baked Tofu Stuffed With Beansprouts
Prep time: 30 min
Cook time: 30 min
Cuisine: Indonesian
Ingredients: 1 pack firm tofu; 2 tbsp cornstarch; 1 tsp salt; 1 tsp white pepper (powder); 1 tbsp rice vinegar; 2 tbsp peanut oil; 1 jicama (peeled and shredded); 5 baby carrots (shredded); 1 cucumber (peeled and shredded); 1 pack beansprouts; 1/2 cup peanuts (crushed (skinless)); 6 tbsp peanut butter (creamy); 1/2 tp salt; 1 green chili; 1 lemongrass (white part only); 1/2 tsp ginger (grated); 2 tbsp coconut oil; ⅓ tsp tamarind (seedless); 1 tbsp filtered water

Indonesian

Wrap the tofu in a clean kitchen towel and put a small plate and a small jar on top for 30 minutes.

Wipe off any excess with kitchen paper, cut into triangles, and mix the above ingredients except the corn starch.

Finally, dust with corn starch and rub evenly on all sides of the tofu.

Drizzle peanut oil and bake on a foil lined tray at 4000F for 30-40minutes or until golden brown. Flip them over twice while baking.

Grind all the above ingredients in a blender except the crushed peanuts. Add the crushed peanuts after you have blended for the sauce.

Absorb any excess oil on the tofu using a kitchen paper and make a slit in the center.

Stuff with shredded carrots, beansprouts, cucumber, and jicama.

Baked Tofu Stuffed With Beansprouts

Overview

Cuisine

Tagged with