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Fried Beancurd Salad
(Tauhu Goreng)

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Fried Beancurd Salad (Tauhu Goreng)

Serves : 4
Preparation time : 30 minutes
Assembling time : 5 minutes

Ingredients :

6 tablespoons oil
4 firm beancurd cakes
400g beansprouts, blanched
1 medium cucumber, sliced

Dressing :
1 tablespoon tamarind pulp soaked in 250ml water
150g roasted and crushed peanuts
6 cloves garlic, pounded
1 tablespoon Sambal Belachan
1/2 tablespoon lime juice
100g sugar
2 tablespoons black soy sauce

Method :

To prepare the Dressing, mash and strain the tamarind juice and discard the seeds. Then place all the ingredients in a small saucepan and bring to a boil. Simmer for 5 minutes then remove from the heat and set aside.
Heat the oil in a wok and fry a beancurd cake. When the beancurd is brown, turn and fry the other side. Repeat with all four pieces.
Divide the benacurd, beansprouts and cucumber into four serving plates. Pour the Dressing over the beancurd and vegetables and serve.

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Last Updated: 07/10/08