Indonesian Fried Tofu And Bean Sprout Salad Tahugoreng
|Bean sprouts||1⁄3 Pound (About 2 Cups)|
|Firm tofu cakes||4 (Chinese)|
|Corn oil/Peanut oil||1⁄4 Cup (4 tbs)|
|Kecap manis/Homemade indonesian sweet soy sauce||3 Tablespoon|
|Fresh lime juice/Lemon juice||1 Tablespoon|
|Smooth peanut butter||1 Tablespoon|
|Red hot chili/1/2 teaspoon crushed red pepper||1 Small, seeded, thinly sliced (About 2 Teaspoons)|
|Garlic||1 Clove (5 gm), crushed through a press|
|Scallions||2 , thinly sliced|
1. Place the bean sprouts in a large heatproof bowl. Cover with boiling water and let stand for 2 minutes. Drain and rinse in cold water; drain well. Dry on paper towels. Refrigerate for 15 minutes or overnight.
2. Dry the tofu cakes on a paper towel. Cut into 12 (1-inch) cubes. Heat the oil in a wok or large skillet. Fry the cubes in 2 or 3 batches over moderate heat, tossing, until light brown all over,
5 to 7 minutes. Remove with a slotted spoon and drain on paper towels.
3. In a small bowl, combine the kecap manis, lime juice, peanut butter, chile, garlic and sugar. Stir to blend the dressing well.
4. To assemble the salad, place the bean sprouts on a serving platter. Cover with the fried tofu. Pour the sauce over all. Garnish with the scallions. Serve at room temperature.