I'm been busy trying out recipes from My Kitchen Snippets, one of my new favorite food blogs. This tofu salad is perfect on a hot summer day--lots of crisp veggies and the peanut sauce has a real kick to it if you add in the sambal chilli sauce. I happened to come across it at our local asian food store and was so excited because it's such a familiar flavor--it's used in a lot of Singaporean dishes.
Tofu Salad with Peanut Sauce
Ingredients:
- 2 pcs of firm tofu
- 1 cup of jicama - julienned
- 1 cup of cucumber - julienned
- 1 cup of carrot - julienned
- 1 cup of beansprouts
- 3 tbsp of crunchy peanut butter
- 2 tbsp of sambal Oelek (more or less--I suggest less--whew!)
- 1 clove of garlic - chopped
- 2 tbsp of lemon juice or vinegar
- 3/4 cup of water (more or less)
- 2 tbsp of sugar (more or less--always more in my case)
- Lightly fry the tofu until heated through
- Wear your fingers to a nub trying to cut jicama, cucumber and carrots into little matchstick pieces
- In a small saucepan, heat the peanut sauce ingredients and allow to boil and thicken
- Assemble veggies, tofu and put as much sauce as you want on top, sprinkle with extra crushed peanuts for good measure
- Enjoy!
