Stuffed Bean Curd (Tahu Sumbat) with Hot House Cucumber & Organic Lettuce
By Melissa's Corporate Chefs
1 cup Oil for deep frying
6 Organic Tofu (firm) cut into squares
1/2 cup Bean Sprouts blanched briefly in boiling water and drained
1/2 cup Hot House Cucumbers unpeeled and shredded
1/2 cup Jicama shredded
1/4 cup Organic Iceberg Lettuce shredded
1 whole Red Chile (fresh or dried) seeded
1 clove Organic Garlic sliced
1 Shallots sliced
1 teaspoon Vegetable Oil
1/2 cup Peanuts roasted and coarsely chopped
1 teaspoon Tamarind Paste dissolved in 2 tablespoons water, strained
2 tablespoons Sugar
To prepare the bean curd/tofu, heat the oil in a wok or deep frying pan and brown each square on both sides.
Remove from the oil and drain on paper towels. Cool, and cut in half diagonally into 2 triangles.
Cut a 2
Mix the bean sprouts, cucumber, jicama, and lettuce together into a stuffing mixture.
Open the slits with your fingers and stuff about 2 tablespoons stuffing firmly into each half. Transfer to a serving platter.
Prepare the Sauce
If using a fresh chile, crush it in a mortar and pestle. If using a dried chile, soak it in warm water to soften, then drain.
Crush the chile, garlic, and shallot together.
In a small skillet, heat the oil until hot and stir-fry the garlic-shallot paste until fragrant, about 1 minute.
Combine the paste with all remaining ingredients into a thick sauce. Should the sauce be too chile-hot, add more sugar to lessen the intensity.
You can also add a tablespoon of hot water.
Serve the sauce in a separate bowl from the stuffed bean curd (tofu).