Baked Tofu stuffed with Beansprouts
Firm baked tofu stuffed with beansprouts, jicama, and cucumber and served with peanut sauce
Equipment
- Oven
Ingredients
For the Baked Tofu:
- 1 pack firm tofu
- 2 tbsp cornstarch
- 1 tsp salt
- 1 tsp white pepper powder
- 1 tbsp rice vinegar
- 2 tbsp peanut oil
For the stuffing:
- 1 jicama peeled and shredded
- 5 baby carrots shredded
- 1 cucumber peeled and shredded
- 1 pack beansprouts
For the Peanut Sauce:
- ½ cup peanuts crushed (skinless)
- 6 tbsp peanut butter creamy
- ½ tp salt
- 1 green chili
- 1 lemongrass white part only
- ½ tsp ginger grated
- 2 tbsp coconut oil
- ⅓ tsp tamarind seedless
- 1 tbsp filtered water
Instructions
How to make Baked Tofu:
- Drain the water from the package.
- Wrap the tofu in a clean kitchen towel and put a small plate and a small jar on top for 30 minutes.
- Wipe off any excess with kitchen paper, cut into triangles, and mix the above ingredients except the corn starch.
- Finally, dust with corn starch and rub evenly on all sides of the tofu.
- Drizzle peanut oil and bake on a foil lined tray at 4000F for 30-40minutes or until golden brown. Flip them over twice while baking.
How to make the Peanut Sauce:
- Grind all the above ingredients in a blender except the crushed peanuts. Add the crushed peanuts after you have blended for the sauce.
How to assemble the Baked Tofu:
- Absorb any excess oil on the tofu using a kitchen paper and make a slit in the center.
- Stuff with shredded carrots, beansprouts, cucumber, and jicama.
- Serve with peanut sauce.
Notes
- 1.You could substitute radish for jicama.
- You could purchase the peanut sauce (picture above), but I like the homemade version.
- Beansprouts are an absolute must for this appetizer.
- I soaked the shredded veggies in cold water mixed with white vinegar for 10 minutes for added flavor. You can skip this step.
Nutrition
Calories: 165kcalCarbohydrates: 15gProtein: 7gFat: 9gSaturated Fat: 4gSodium: 323mgPotassium: 259mgFiber: 6gSugar: 5gVitamin A: 915IUVitamin C: 24mgCalcium: 86mgIron: 2mg
