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100 g (1/4 lb)
4
1/2 cup
3
2
2
1/2 teaspoon
2 tablespoons
1 tablespoon
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Green beans, cut diagonally in 2
inch piece
Firm square tofu
Corn oil for deep-frying
Shallots, sliced
Garlic cloves, sliced
Fresh hot red chilies, sliced
Salt
Kecap Manis (sweet soy sauce)
Tomato paste
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Method :
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Blanch the green beans in
boiling water for 5 minutes. Drain.
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Cut the bean curd into
slices 1 inch long and 1/4 inch thick.
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Dry the slices on paper
towels.
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Heat the oil in a wok or
deep frying pan and fry the tofu slices over moderate heat
for 3 minutes or until light brown.
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Remove and set aside.
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Remove all but 1
tablespoon oil.
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Use a food processor,
blend the shallots, garlic, chilies and salt to form a paste.
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Heat the oil in the wok
and stir-fry the paste over a moderate heat for 2 minutes.
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Add the beans, tofu, kecap
manis andn tomato paste.
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Stir-fry the mixture for 3
minutes.
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Serve hot.
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