Ingredients:
12 deep-fried tofu puffs
1 cup (90g) bean sprouts, scraggly ends removed
¼ cup (40g) unsalted roasted peanuts, chopped
1 carrot, grated
1 tbsp chopped fresh coriander leaves
Chilli Sauce:
2 small red chillies, finely chopped
2 cloves garlic, crushed
2 tsp soft brown sugar
1 tbsp soy sauce
1 tbsp vinegar
½ cup (125ml) boiling water
Method:
- Cut the tofu puffs in half. Cut a small slit in each half and open it up carefully to form a pocket.
- Place the bean sprouts, peanuts, carrot and coriander in a bowl, and toss until well mixed. Fill each pocket with a portion of the mixture. Serve drizzled with a little Chilli Sauce, and offer the rest of the sauce for dipping.
- To make Chilli Sauce: Combine all the ingredients in a small pan, bring to the boil, reduce heat and simmer for 5 minutes or until the sauce thickens slightly.
Nutrition per tofu puff with sauce:
Protein 2g
Fat 3g
Carbohydrate 1g
Dietary Fibre 0g
Cholesterol 0mg
170 kj (40 cal)
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