Bean curd with lemon grass
Dau hu chien sa
Stuffed tomatoes
- 400 GRAM BEAN CURD
- 4 TBSP SESAME OIL
- 2 STEMS LEMON GRASS, finely chopped
- 1 CHILI PEPPER, chopped
- 2 CLOVES GARLIC, chopped
- 1 TSP FIVE SPICES POWDER
- 6 TOMATOES, inside taken out
- 2 POTATOES, peeled and cooked
- 100 GRAM GREEN PEAS
- 1 ONION, chopped
- 2 CLOVES GARLIC, chopped
- 1/2 TSP TURMERIC
- 1/2 TSP CUMIN SEED
- 1/2 TSP GARAM MASALA
Put the tofu in a sieve, put a plate on it with some heavy weight and let it stand for at least 8 hours; it will loose a lot of water. Cut the dried tofu in cubes and fry them in a layer of oil. Take the tofu out, sprinkle with some salt and five spices powder. Fry the lemon grass, chili pepper and garlic in sesame oil and add the to the bean curd.
Mash the potatoes with half a cup hot water. Fry the onions and garlic three minutes. Put the mashed potatoes, peas, onions, garlic, turmeric, cumin seed and garam masala and pepper and salt to taste together and mix well. Stuff the tomatoes with that mixture and bake them 20 minutes at 180 degrees Celsius.
See also recipes for stuffed tomatoes from other countries: French, Belgian, Italian and Egyptian stuffed tomatoes.
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