Cancer-fighting Stuffed Bean curd Recipe



4 pieces firm bean curd (also known as taukuah), steamed or baked

1 cup jicama (also known as sengkuang or Chinese turnip), sliced into strips

1 cup cucumber, sliced into strips

2 tablespoons raw sunflower seeds

2 red chillies, seeded

4 cloves garlic, peeled

4 almonds, peeled and coarsely chopped

1 1/2 tablespoons miso

1 cup tamarind juice or to taste, boiled and strained

Raw honey to taste

A few leaves of lettuce



  1. Use a knife to cut the cooked bean curd diagonally into triangular pieces.  Cut a slit along the longest length.  Lined a serving plate with lettuce and arrange the eight pieces of bean curd on it.

  2. Place jicama, cucumber and raw sunflower seeds into a bowl and mix well.  Set aside in a cool place.

  3. Sauce preparation - Pound the red chillies and garlic coarsely.  Add almonds, miso and tamarind juice and mix well.

  4. When ready to eat, fill the bean curd slit with the mixed vegetables.  Serve with sauce.

Note: For more variations, cucumber can be replaced with zucchini, jicama with water chestnuts and almonds with walnuts.


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