槟城烧豆腐卜Penang Style Fried Tofu

材料：
四方形豆腐卜8块、炒香花生碎、芝麻各50克

馅料：
青瓜丝120克、沙葛丝120克、芽菜120克（烫熟）

酱料：
黑酱油1/4杯、甜酱120克、糖4大匙、辣椒酱40克、素马来煎粉1茶匙、水1/4杯、粟粉1/2大匙

做法：
1.煮滚酱料，待冷备用。
2.豆腐卜用平锅烘至香脆，切开一半。
3.馅料捞入酱料，洒上花生、芝麻，酿入煎香脆的豆腐卜里，即可享用。

【小贴士】
1.馅料洗净后，要抹干才切。
2.芽菜烫熟后，滴干水份，待冷才用。

Ingredients:
8pcs squared tofu, 50g of fried peanut (crushed) and fried sesame seed

Filling:
120g cucumber, 120g Jicama (both ju iennes), 120g bean sprouts (b anch)

Sauce:
1/4 cup black soy sauce, 120g sweet paste sauce, 4 tbsp sugar, 40g chili sauce, 1tsp balacan powder, 1/4cup water, 1/2tbsp corn flour

Method:
1.Boil the sauce ingredients and let cool down.
2.Sauté tofu without oil in frying pan until brown and crispy, halve.
3.Mix the sauce with filling ingredients, peanuts and sesame seeds, and then stuff into tofu and serve.