Indonesian Fried Tofu And Bean Sprout Salad Tahugoreng Recipe
Ingredients
| Bean sprouts | 1/3 pound | |
| 4 firm Chinese tofu cakes | ||
| 1/4 cup corn or peanut oil | ||
| 3 tablespoons kecap manis or homemade Indonesian Sweet Soy Sauce | ||
| 1 tablespoon fresh lime or lemon juice | ||
| Smooth peanut butter | 1 Tablespoon | |
| Red chile | 1 Small, seeded, thinly sliced | |
| 1 garlic clove, 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.
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.
Chef
