Sides and Salads Recipes - Fried Tofu Salad with Tangy Sauce Recipe

Ingredients

• vegetable oil, for deep-frying

• 450g/1lb firm rectangular tofu, rinsed, patted dry and cut into blocks

• 1 small cucumber, partially peeled in strips, seeded and shredded

• 2 spring onions (scallions), trimmed, halved and shredded

• 2 handfuls of fresh bean sprouts rinsed and drained

• fresh coriander (cilantro) leaves, to garnish 

For the sauce:

• 30ml/2 tbsp tamarind pulp, soaked in water until soft

• 15ml/1 tbsp sesame or groundnut (peanut) oil

• 4 shallots, finely chopped

• 4 garlic cloves, finely chopped

• 2 fresh red chilies, seeded

• 2.5ml/1/2 tsp shrimp paste

• 115g/4oz/1 cup roasted peanuts, crushed

• 30-45ml/2-3 tbsp kecap manis (sweet sauce)

• 15ml/1 tbsp tomato ketchup

Serves 4

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Method:

1. First make the sauce. Squeeze the tamarind pulp to soften it in the water, and then strain through a sieve (strainer). Measure out 120ml/1/2 cup tamarind pulp.

2. Heat the oil in a wok or heavy pan, and stir in the shallots, garlic and chilies, until fragrant. Stir in the shrimp paste and the peanuts, until they emit a nutty aroma.

3. Add the kecap manis, tomato ketchup and tamarind pulp and blend to form a thick sauce. Set aside and leave to cool.

4. Deep-fry the blocks of tofu il1 oil until golden brown all over. Pat dry on kitchen paper and cut each block into slices.

5. Arrange the fried tofu slices on a plate with the cucumber, spring onions and bean sprouts.

6. Drizzle a little of the sauce over the top and serve the remainder separately in a bowl, garnished with the fresh coriander leaves.

Note: The sweet-sour sauce makes this traditional street snack the perfect foil to grilled meats and stir-fried noodles. If you cannot find kecap manis, simply use dark soy sauce with a little more tomato ketchup to achieve the same balance of flavor.