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