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Stuffed Tofu With Thai Style Fillings - CAROL SELVA RAJAH

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    Source: food.ninemsn.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, H, C, E
    MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. four puffy squares of tofu; yellow in colour (from Asian Grocers)

    2. 100g of crab meat (canned is fine)

    3. 2 French shallots blended

    4. 1 clove garlic, blended

    5. 1 tablespoon peanut oil

    6. 2 stalks lemon grass blended fine

    7. 2 tablespoons chilli paste (with soy bean oil)

    8. 3 stems Vietnamese mint leaves chopped fine

    9. 100g cleaned and tailed bean sprouts

    10. 50g cucumber, remove centres with a spoon, and julienne the rest finely

    11. 50g green paw paw, julienne

    12. 1 tablespoon fish sauce or more to taste

    13. 1 tablespoon coconut cream to add for flavour

    14. 1 kaffir lime leaf, julienne for garnish

    15. Sauce for garnish:

    16. 1 tablespoon blended chilli

    17. 2 tablespoon palm sugar syrup

    18. 1 tablespoon fish sauce or to taste

    Instructions Jump to Ingredients ↑

    1. Heat oil and saut&deacute; garlic, onion, and lemon grass until aromatic. Add chilli bean paste stir until aromatic; add the crab meat and the Vietnamese mint, then add fish sauce and toss well. Remove and keep aside.

    2. Slice tofu into halves and you get 2 triangles. Take each triangle cutting a space for stuffing the mixture.

    3. Stuff a small amount of cooked crab mixture in the halved tofu, add bean-sprouts, cucumber and paw paw and stuff well without too much overflow.

    4. Garnish with kaffir lime, coconut cream and top with chilli sauce.

    5. Serve as entr&deacute;e and may be eaten with fingers.

    6. Garnish may be crushed peanuts or pounded pistachio nuts if desired.

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