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Tofu gembos to taste, the middle does not break up
500 gr tuna, steamed
2 spring onions
Sugar, salt and powdered broth to taste
Ground spices
6 cloves of red onion
4 cloves garlic
enough cayenne pepper
10 pieces of curly chili
1 tsp terrace
1 tomato
Wet Layer
5 tbsp wheat flour
2 tbsp rice flour
1 tbsp instant tempeh
1/2 tsp baking soda
1/2 tsp salt
Enough water
(Mix together until the consistency of the dough is medium thick)
How to make
1. Saute ground spices, pour enough water. Add the steamed tuna, sugar, salt, powdered stock and scallions. Cook until the spices absorb and the gravy shrinks dry, remove from heat.
2. Fill tofu with tuna stir fry ingredients, dip in wet layer and fry until browned. Lift and drain.
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