Tofu and Bean Sprout Salad Recipe

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  • Tofu – 250 gms
  • Vegetable Oil – 3 cups
  • Small Onions – 1/2 cup, finely sliced
  • Anchovy Fillets – 1/2 tsp, chopped
  • Tamarind Concentrate – 1 tblsp
  • Sugar – 2 tblsp
  • Red Chilli – 1 tsp, crushed
  • Garlic – 1 tsp, crushed
  • Sweet Soy Sauce – 1 tblsp
  • Cold Water – 2 tblsp
  • Spring Onions – 4, finely shredded


  1. Cut the tofu into bite-sized squares.
  2. Heat the oil to very hot in a deep pan.
  3. Add the tofu and reduce heat a little.
  4. Fry tofu for about 3 minutes, until lightly coloured on the surface.
  5. Remove with a slotted spoon and drain.
  6. Let it cool.
  7. Add the sliced small onions to the oil and fry until brown and crisp.
  8. Remove and drain.
  9. Pour all the vegetable oil, except 2 tblsp, into the pan and place on moderate heat.
  10. Fry the anchovies for 10 seconds and add the tamarind, sugar, chilli and garlic.
  11. Stir-fry for about 45 seconds.
  12. Add the sweet soy sauce and 2 tblsp cold water.
  13. Simmer briefly.
  14. Pour the sauce into a bowl and leave to cool.
  15. Blanch the bean sprouts and spring onions, drain and refresh in cold running water.
  16. Drain well.
  17. Add the tofu, bean sprouts and spring onions to the sauce.
  18. Mix gently.
  19. Garnish with the fried onions.
  20. Serve.

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