Tahu Goreng Singapore ( Bean Curd with Spicy Peanut Sauce)

I somehow miss some Singapore dishes as not many eateries here in Petaling Jaya or Kuala Lumpur area serves them. And even if they do, it's not authentic in taste as they tend to skimp on some ingredients. Dishes like Tahu Goreng, Mee Rebus or even Mee Siam Kuah are not easy to come by. So, my solution would be to cook them myself. This dish I'm sharing today is one of my personal favourites, because it's like a salad with cucumbers and par-blanched bean-sprouts, yet the thick rich peanut sauce adds zing to the dish. Try it and it's great as a snack. You may store the leftover sauce for about a week in a tight container in the fridge and up to 2 months in the freezer. Great isn't it!

TAHU GORENG SINGAPORE (Fried Bean Curd/ Tofu with Spicy Peanut Sauce)

8 pcs hard Tofu/Bean Curd - cut into smaller cubes and fried till golden.

Cucumber slices

1 cup of bean sprouts - half blanched to retain crispiness.

Sauce

16   birds eye chilies ( cili padi) - use less if you don't it to be firey hot. You may substitute with dried chilly paste instead.

300  gm peanuts (roasted and processed or pounded) - I prefer this to be pounded as you will get some texture in the sauce.
4-6 garlic minced

3   tablespoon of palm sugar (add more if you prefer the sauce really sweet)

4   tablespoon of thick sweet soy sauce

Mix all the ingredients for the sauce and simmer over slow fire until it thickens.

Feel free to adjust the proportions of the sauce ingredients to your own preference :)

Serve with cubed tofu layered with cucumber slices and bean sprouts. Top with peanut sauce.

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Sheen Mars is a SAHM who loves the simple pleasures of home-cooked dinners. Get more scrumptious recipes (Western and Asian) and cooking tips at Sheen's Dinner Ideas =>> http://missionpossible-sahm.blogspot.com/search/label/Sheen's%20Dinner%20Ideas