This is similar to the Malay version of Gado Gado or Tauhu Goreng. We need the same recipe to make deep fry bean curd (but half the portion will do) and I will repeat them here.
- 2 block (10cm x 10 cm x 3cm) of bean curd (豆干), there are different hardness available in the market, get those that you like.
- 1/2 teaspoon salt
- Cooking oil for deep frying or pan fry
- Handful of bean sprout
- 1 cucumber
- 1 tablespoon oil for cooking sauce
For the sauce
- 3 table spoon ketchup,
- 2 table spoon chilli sauce
- 3 table spoon sugar
- 1 table spoon soy sauce
- ½ teaspoon salt
- 1 teaspoon corn flour
- ½ cup water
- 1 clove of garlic
- 5-10 table spoon crush peanuts
- Process the cucumber to make it less bitter (see tips). Split the cucumber lengthwise into half and then into quarters, and then remove the seeds by slicing it horizontally. (removing the seed is optional). Slice the cucumber diagonally. Lay them on the bottom of a plate.
- Bring a pot of water to boil, put in the bean sprout for 1 minute and drain dry. Lay them on top of the cucumber in the plate.
- Rub the salt (about ¼ teaspoon per block) on the bean curd, and leave it aside for 10 mins (allow the saltiness to season into the curd)
- Deep fry or pan fry till golden brown. Cut each up into 4 to eight small pieces. Lay them on top of the bean sprout.
- Mix all the ingredient for the sauce in a bowl except the crushed peanuts.
- Heat up sauce pan, add 1 tablespoon oil and chopped garlic and fry till fragrance and lightly browned.
- Pour in the mixture and bring to boil until thickens.
- Pour the gravy over the bean curd. Top with crush peanuts.
- Serve hot.
Suitable for vegetarian