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Indonesian Fried Tofu And Bean Sprout Salad Tahugoreng

Natural.Foodie's picture
Ingredients
  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
  Sugar 1 Teaspoon
  Scallions 2 , thinly sliced
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Tofu
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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