Monday, September 3, 2007

BeanSprout and Tofu salad with Peanut dressing

(Serves 4)

250 grams Firm Tofu , cut into cubes, approx 1cm x 1cm x 2 cm
100 grams Beansprout
100 grams Cabbage, chopped
200grams Raw peanut
3 garlic cloves
50 grams palm sugar
1/2 teaspoon salt
5 tablespoon Dark Soy Sauce (Kecap Manis)
oil for shallow frying

Fry the tofu about 3-5 minutes until brown and cooked.

Fry the raw peanuts without oil on separate pan until cooked. Place fried peanut, palm sugar, garlic clove and teaspoon into food processor, process it until mix well. Place mixed peanut on a bowl, add 50ml of water and dark soy sauce, mix well.

Prepare beansprout & cabbage on the plate. Top with fried tofu, dress it with peanut dressing.

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