Tauhu Goreng (Tofu Salad)

This is a street food, a salad that uses beancurd, shredded cucumber, beansprout and carrot, drizzle with spicy peanut sauce.

Preparation: 10 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 2 (225g)firm tofu/beancurd
° 30g finely shredded cucumber
° 25g finely shredded carrot
° 30g beansprout (optional), tailed, washed and blanched
° oil, for deep-frying

Dressing
° 1 red chilli padi, seeded and finely chopped
° 1½ tablespoons peanut powder or finely crushed roasted peanut
° 2-3 tablespoons assam/tamarind paste, knead with 2-3 tablespoons hot water and strained
° ½ teaspoon sugar, or to taste
° ½ teaspoon dark soy sauce
° ½ teaspoon roasted sesame seeds (optional)
° 1 kalamansi lime (optional), squeezed
° salt (optional), or to taste

Method
1. Heat oil over a high fire and deep fry the beancurd until golden brown. Remove, drain on kitchen paper and leave to cool.
2. Combine all the ingredients for the dressing in a mixing bowl and mix well. Taste it, add more assam/tamarind liquid, sugar, salt, or lime juice, if necessary. If the mixture is too thick, add some water.
3. Cut the beancurd into squares and arrange on a serving dish. Top with shredded carrot and cucumber. Drizzle the dressing over the beancurd and sprinkle with some peanut powder and sesame seeds. Serve immediately.