Back to 4 servings Salad 400 g firm tofu, drained and cut into 2 cm cubes 200 g bean sprouts, blanched 100 g mung bean glass noodles, or rice vermicelli, soaked until soft 1 cucumber, julienned 400 g lontong (cooked compressed rice cake), sliced 1 cm thick; can be skipped cooking oil, for frying the tofu Peanut sauce 120 g unsweetened peanut butter 1 clove garlic, chopped 1 red chilli, chopped; adjust to taste 1 tbsp palm sugar, grated 0.5 tsp salt 3 tbsp sweet soy sauce (kecap manis) 2 tbsp lime juice 150 ml warm water, added in stages, separate from soaking water To serve crackers, red or onion crackers, to serve fried shallots, to serve
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1 Step 1: Soak the glass noodles in hot water for about 8 minutes, or boil as the pack directs. Drain, reserving 100 ml of the soaking water for the sauce if you like.2 Step 2: Blanch the bean sprouts in boiling water for 2 to 3 minutes until fully cooked. Drain onto a clean tray and do not rinse.3 Step 3: Julienne the cucumber, slice the lontong 1 cm thick, and chop the garlic and chilli for the sauce.4 Step 4: Cut the tofu into 2 cm cubes and pat all sides dry with kitchen paper.5 Step 5: Fry the tofu in 3 tablespoons of oil over medium heat for 8 to 10 minutes, turning to brown several sides. Keep the oil from smoking.6 Step 6: Drain the fried tofu on a paper-lined plate for 2 minutes.7 Step 7: Boil the lontong slices for 3 to 5 minutes until piping hot all the way through, then drain and use promptly.8 Step 8: Pound the garlic, chilli, palm sugar and salt into a paste. Transfer to a large bowl, add the peanut butter, sweet soy sauce, lime juice and 60 ml of the warm water, and whisk until smooth.9 Step 9: Whisk in the remaining warm water a spoonful at a time until the sauce pours slowly but still coats a spoon. Taste and adjust salt and sugar.10 Step 10: Divide the lontong, noodles, bean sprouts and cucumber evenly among four plates, in that order.11 Step 11: Top each plate with the warm fried tofu and spoon the peanut sauce over everything.12 Step 12: Scatter with crackers and fried shallots, and serve immediately while the tofu is warm and the vegetables are crisp.getsaucepan.com/r/388b64f2-cd40-5500-a9e0-e3bba1432cf1
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