Name: Filled tofu
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 45 ml brown sugar; 1 fresh chillies chopped; 10 ml lemon juice; 45 ml sweet chilli sauce or sweet and sour sauce; 25 ml soy sauce; 750 g tofu firm; vegetable oil; 375 ml bean sprouts; 1 cucumber strips; 45 ml peanuts roasted, chopped; rice cooked, to serve; fresh coriander to serve

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Ingredients (12)

45 ml	brown sugar
1	fresh chillies — chopped
10 ml	lemon juice
45 ml	sweet chilli sauce — or sweet and sour sauce
25 ml	soy sauce
750 g	tofu — firm
	vegetable oil
375 ml	bean sprouts
1	cucumber — strips
45 ml	peanuts — roasted, chopped
	rice — cooked, to serve
	fresh coriander — to serve

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Method:

Heat the sugar, chilli, lemon juice, sweet chilli or sweet and sour sauce, and soy sauce together until the sugar is dissolved. Remove from the heat.

Blanch the bean sprouts and then drain. Drain the tofu and pat dry with a paper towel.

Brush the tofu with oil and cook on a griddle pan until both sides are slightly charred. Brush liberally with the sauce mixture towards the end of the cooking time.

Slice each tofu piece in half horizontally, stuff with the bean sprouts and cucumber strips. Drizzle with remaining sauce and sprinkle with peanuts. Serve hot with rice and fresh coriander.

Text and image: Ideas magazine

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