Thursday, October 28, 2010

Pickled Tofu

Pickled Tofu

For 5 servings


4 pieces yellow bandung tofu, cut into 1cm x 1 cm

50 grams of cabbage, thinly sliced.
50 grams of bean sprouts, cut roots.
1 cucumber, cut into thin.
50 grams of mustard sauce, sliced.

50 grams of shaved carrots.
50 grams of peanuts, fried.
1 tablespoon dried shrimp, fried, mashed.
3 pieces of crisp noodles.
1,000 ml of boiled water.


4 cloves garlic, fry, puree.
5 large red chilies, crushed.
5 tablespoons granulated sugar.
11 / 2 teaspoons salt.
5 tablespoons of vinegar.
1. enter the water and spices in a container and stir well.
2. Enter the yellow tofu, cabbage, bean sprouts, cucumber, mustard sauce, and carrots. Let stand 2 hours in the development of the refrigerator, remove it.
3. Serve with a sprinkling of peanuts, dried shrimp, noodles and crackers.

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