RCI-VG.004.1395.001
Tahu Taugé
A crispy Indonesian salad with tofu, cucumber and beansprouts. This is my favourite salad!
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyadvanced
Ingredients
- (¾ lb) tofu (tahoe)375 g
- 5 tbsp
- cucumber1 unitthinly sliced
- (4oz) bean sprouts (taugé)100 g
- freshly grated root ginger1 tbsp
- sweet soy sauce (ketjap manis)4 tbsp
- 2 tbsp
- 1 tbsp
- 1 tbsp
- ¼ tsp
- 8 tbsp
- sweet red pepper sauce or 1 tsp sambal oelek2 tsp
- 1 unit
Method
1
Slice the firm tofu into bite-sized cubes and pan-fry in vegetable oil over medium-high heat until golden and lightly crisp on all sides. Remove and drain on paper towels.
8 minutes
2
Blanch the bean sprouts in boiling salted water for 30 seconds, then immediately transfer to ice water to stop the cooking and preserve their crunch. Drain well and set aside.
3 minutes
3
Thinly slice the cucumber and onion into half-moon pieces and place them in a large mixing bowl.
5 minutes
4
Lightly toast the whole coriander seeds in a dry pan over medium heat until fragrant, about 1 minute, then remove from heat.
2 minutes
5
In a small bowl, whisk together vinegar, sugar, salt, and a drizzle of vegetable oil until the sugar and salt are fully dissolved to form the vinaigrette.
2 minutes
6
Add the ground coriander and toasted whole coriander seeds to the vinaigrette and stir to combine.
1 minutes
7
Combine the fried tofu, blanched bean sprouts, sliced cucumber, and sliced onion in the mixing bowl, then pour the vinaigrette over the top and toss gently to coat evenly.
3 minutes
8
Garnish with fresh coriander leaves and allow the salad to rest for a few minutes before serving so the flavors meld together.
5 minutes