Tahu Taugé

Description
A crispy Indonesian salad with tofu, cucumber and beansprouts. This is my favourite salad!



Ingredients

 * 375 g (¾ lb) tofu (tahoe)
 * 5 tbsp chopped onion
 * 1 cucumber, thinly sliced
 * 100 g (4oz) bean sprouts (taugé)
 * 1 tbsp freshly grated root ginger
 * 4 tbsp sweet soy sauce (ketjap manis)
 * 2 tbsp vinegar
 * 1 tbsp sugar
 * 1 tbsp chopped coriander leaves (silantro)
 * ¼ tsp ground coriander seeds (ketumbar)
 * 8 tbsp vegetable oil
 * 2 tsp sweet red pepper sauce or 1 tsp sambal oelek
 * some salt

Directions

 * 1) Cut the tofu in ½ inch (1.5 cm) thick slices.
 * 2) Heat 4 tbsp of oil and bake the tofu slices golden on both sides in about 6 minutes.
 * 3) Cool down and cut into squares.
 * 4) Bake the onion in oil in 5 – 10 minutes.
 * 5) Slice the cucumber thinly, sprinkle on some salt, put in a colander and cover with a weighed down plate.
 * 6) After 30 minutes rinse the cucumber, and let the water drip of.
 * 7) Put the beansprouts in a colander, and pour boiling water over them, let the excess drip off.
 * 8) Put the ginger, garlic, ground coriander, pepper/sambal and sugar in a pestle and mortar, and ground to a paste.
 * 9) Add vinegar and soy sauce and stir it to a nice sauce.
 * 10) Make individual plates (4-6) or one big platter.
 * 11) Put tofu on the plate, and on top of that cucumber and beansprouts.
 * 12) Drizzle the sauce over.
 * 13) Sprinkle fried onions and chopped coriander leaves on top.