Tahu Taugé

Description

A crispy Indonesian salad with tofu, cucumber and beansprouts. This is my favourite salad!

Tahu Taugé

Ingredients

• 375 g (¾ lb) tofu (tahoe)
• 5 tbsp chopped onion
• 1 cucumber, thinly sliced
• 100 g (4oz) bean sprouts (taugé)
• 1 tbsp freshly grated root ginger
• 4 tbsp sweet soy sauce (ketjap manis)
• 2 tbsp vinegar
• 1 tbsp sugar
• 1 tbsp chopped coriander leaves (silantro)
• ¼ tsp ground coriander seeds (ketumbar)
• 8 tbsp vegetable oil
• 2 tsp sweet red pepper sauce or 1 tsp sambal oelek
• some salt

Directions

1. Cut the tofu in ½ inch (1.5 cm) thick slices.
2. Heat 4 tbsp of oil and bake the tofu slices golden on both sides in about 6 minutes.
3. Cool down and cut into squares.
4. Bake the onion in oil in 5 – 10 minutes.
5. Slice the cucumber thinly, sprinkle on some salt, put in a colander and cover with a weighed down plate.
6. After 30 minutes rinse the cucumber, and let the water drip of.
7. Put the beansprouts in a colander, and pour boiling water over them, let the excess drip off.
8. Put the ginger, garlic, ground coriander, pepper/sambal and sugar in a pestle and mortar, and ground to a paste.
9. Add vinegar and soy sauce and stir it to a nice sauce.
10. Make individual plates (4 – 6) or one big platter.
11. Put tofu on the plate, and on top of that cucumber and beansprouts.
12. Drizzle the sauce over.
13. Sprinkle fried onions and chopped coriander leaves on top.