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Stuffed Bean Curd

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Family recipe

Family recipe

Ingredients

Serves: 4

Metric Cups

For the Bean Curd

  • bean curd (8 cakes)
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • oil
  • 1 medium cucumber (tender part discarded and julienned)
  • 200 grams beansprouts

For the Sauce

  • 40 grams granulated sugar
  • 50 millilitres vinegar
  • salt (to taste)
  • 3 red chillies (seeded)
  • 2 cloves garlic
  • 3 tablespoons groundnuts (fried and skinned, finely chopped)
  • 2 tablespoons sesame seeds (toasted)

For the Bean Curd

  • bean curd (8 cakes)
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • oil
  • 1 medium cucumber (tender part discarded and julienned)
  • 7 ounces beansprouts

For the Sauce

  • 1 ounce granulated sugar
  • 1¾ fluid ounce vinegar
  • salt (to taste)
  • 3 red chiles (seeded)
  • 2 cloves garlic
  • 3 tablespoons groundnuts (fried and skinned, finely chopped)
  • 2 tablespoons sesame seeds (toasted)

Method

Stuffed Bean Curd is a community recipe submitted by farah_wandy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cut the bean curd diagonally into 2 pieces. Make a slit along the opening, do not cut through bean curd. Rub bean curd with turmeric powder and salt.
  • Heat oil in a work: deep fry bean curd till golden. Remove from heat and drain well on paper towel. Combine cucumber and bean sprouts.
  • Stuff into the bean curd opening, (the inside may be spooned out to make room for more stuffing). Arrange bean curd on a serving platter.
  • To prepare sauce : Bring to the boil sugar, vinegar and salt over low heat. When mixture thickens, remove from heat and keep warm.
  • Mix in chopped chillies and garlic. Sprinkle with chopped groundnuts and toasted sesame seeds.
  • Serve sauce with the stuffed bean curd.
  • Cut the bean curd diagonally into 2 pieces. Make a slit along the opening, do not cut through bean curd. Rub bean curd with turmeric powder and salt.
  • Heat oil in a work: deep fry bean curd till golden. Remove from heat and drain well on paper towel. Combine cucumber and bean sprouts.
  • Stuff into the bean curd opening, (the inside may be spooned out to make room for more stuffing). Arrange bean curd on a serving platter.
  • To prepare sauce : Bring to the boil sugar, vinegar and salt over low heat. When mixture thickens, remove from heat and keep warm.
  • Mix in chopped chillies and garlic. Sprinkle with chopped groundnuts and toasted sesame seeds.
  • Serve sauce with the stuffed bean curd.
  • Tell us what you think