Name: Tofu sang choy bow
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 900 gram firm silken tofu; peanut oil, for deep-frying; 1 (170g) medium red onion, sliced thinly; 2 (260g) lebanese cucumbers, seeded, sliced thinly; 1 cup (80g) bean sprouts; salt and freshly ground black pepper, to season; 1/4 cup thai basil leaves, firmly packed; 1/2 cup fresh coriander leaves, firmly packed; 8 large iceberg lettuce leaves, separated; Dressing; 1/4 cup (60ml) lemon juice; 1 tablespoon grated palm sugar; 1 1/2 tablespoon dark soy sauce; 1 1/2 teaspoon sambal oelek

Tofu sang choy bow

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Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

900 gram firm silken tofu

peanut oil, for deep-frying

1 (170g) medium red onion, sliced thinly

2 (260g) lebanese cucumbers, seeded, sliced thinly

1 cup (80g) bean sprouts

salt and freshly ground black pepper, to season

1/4 cup thai basil leaves, firmly packed

1/2 cup fresh coriander leaves, firmly packed

8 large iceberg lettuce leaves, separated

Dressing

1/4 cup (60ml) lemon juice

1 tablespoon grated palm sugar

1 1/2 tablespoon dark soy sauce

1 1/2 teaspoon sambal oelek

Method

1.Pat tofu dry with paper towel; cut into 1.5cm cubes. Spread tofu, in a single layer, on a paper-towel-lined tray; cover tofu with more paper towel. Stand for 1 hour, changing paper after 30 minutes.

2.Heat oil in a wok over medium-high heat; deep-fry the tofu, in batches, for about 3-5 minutes, or until browned lightly. Drain on paper towel.

3.Meanwhile, to make the dressing: In a small jug, combine juice, sugar, sauce and sambal; stir until sugar dissolves.

4.In a large bowl, combine tofu with onion, cucumber, sprouts, herbs and dressing. Season.

5.Divide mixture among lettuce leaves before serving.

Not suitable to freeze. Not suitable to microwave.
Note

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