Name: Tofu sang choy bow
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 900 gram firm silken tofu; peanut oil, for deep-frying; 1 (170g) medium red onion, sliced thinly; 2 (260g) lebanese cucumbers, seeded, sliced thinly; 1 cup (80g) bean sprouts; salt and freshly ground black pepper, to season; 1/4 cup thai basil leaves, firmly packed; 1/2 cup fresh coriander leaves, firmly packed; 8 large iceberg lettuce leaves, separated; Dressing; 1/4 cup (60ml) lemon juice; 1 tablespoon grated palm sugar; 1 1/2 tablespoon dark soy sauce; 1 1/2 teaspoon sambal oelek

Ingredients

900 gram firm silken tofu

peanut oil, for deep-frying

1 (170g) medium red onion, sliced thinly

2 (260g) lebanese cucumbers, seeded, sliced thinly

1 cup (80g) bean sprouts

salt and freshly ground black pepper, to season

1/4 cup thai basil leaves, firmly packed

1/2 cup fresh coriander leaves, firmly packed

8 large iceberg lettuce leaves, separated

Dressing

1/4 cup (60ml) lemon juice

1 tablespoon grated palm sugar

1 1/2 tablespoon dark soy sauce

1 1/2 teaspoon sambal oelek

Method

1.Pat tofu dry with paper towel; cut into 1.5cm cubes. Spread tofu, in a single layer, on a paper-towel-lined tray; cover tofu with more paper towel. Stand for 1 hour, changing paper after 30 minutes.

2.Heat oil in a wok over medium-high heat; deep-fry the tofu, in batches, for about 3-5 minutes, or until browned lightly. Drain on paper towel.

3.Meanwhile, to make the dressing: In a small jug, combine juice, sugar, sauce and sambal; stir until sugar dissolves.

4.In a large bowl, combine tofu with onion, cucumber, sprouts, herbs and dressing. Season.

5.Divide mixture among lettuce leaves before serving.

Not suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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