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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

Peanut Sauce

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).