Tofu Salad Malay Style (Tahu Goreng)

By Chris Yeo, Author, The Cooking of Singapore: Great Dishes from Asia’s Culinary Crossroads

Serves 2-3

2 pieces firm Tahu (Soya Cakes), deep fried in oil and strained
3 ounces cucumber, julienned
3 ounces bean sprout, scalded
1 egg, hard- boiled and cut into 4 wedges
1 bunch parsley or cilantro for garnish

Sauce
1 tablespoon peanuts, ground
3 tablespoons sugar
1 tablespoon tamarind concentrate
3 tablespoons dark soya sauce
1-2 teaspoons chili sauce to taste, optional

Mix the peanuts, sugar, tamarind concentrate, soya sauce and chili sauce in a mixing bowl. Put the cooked tofu on a serving plate and garnish with hard-boiled wedges, bean sprouts and julienned cucumbers. Top with sauce. Garnish with a few sprigs of parsley or cilantro.