Tofu, egg and sprouts Salad with Peanut sauce

( Tofu ,beansprouts and egg salad with peanut sauce)

ALSO KNOWN AS TAHU TELOR .

This delicious dish can be called a cousin to the famous gado gado salad of Indonesia. Easy to make and assemble.
Having lived in Indonesia since 35 years, my taste buds have got used to the delicious food available here except for tofu or tahu as its known here. For me given a choice between tofu and paneer, paneer wins hands down anyday. But on the other hand, tofu and tempe are staples in the Indonesian diet, and a good source of protein . Both tofu and tempe are also present at afternoon meals in our home too. Fried, sauted, steamed..any which way. So, i have learnt to befriend tofu in some dishes.
Growing up in India, we did not really know much about tofu, even with the advent of chinese restaurants, which started mushrooming all over India during the 1970’s., tofu was not part of thier menu. Chinese food was of course egg fried rice, hakka noodles and veg manchurian­čśŐ. The awesome chindian food, especially catering to the Indian Palette. Frankly speaking, I still love that particular chindian food which i definetely make it a point to have when in Pune. The spring rolls at chinese room are my favourite. Tofu is now easily available in India, and many people have replaced paneer with tofu in the new fad vegan diets.
So on to today’s recipe..pls do try it.
Best eaten with warm sauce.


Ingredients.
Tofu/ paneer 300 gms cut into small cubes.
3 eggs
100 gms fried peanuts with skin or without
Plus 4 tbsps fried peanuts.
100 gms beansprouts, blanched.
4 tbsps chopped celery
4 tbsps finely chopped spring onions
4 kaffir lime leaves ( middle stock removed)
1 big cucumber slit and chopped in semi circles.
4 tbsps fried onion
1/2 tsp white pepper
Salt to taste
Veg stock powder, or msg 1/4 tsp
3 bird chillies, 3 red chillies
3 pods of garlic
30 gms palm sugar( I have boiled the palm sugar with little water , and strained to get rid of impurities.)
3 tbsps tamarind pulp

Method
1. Saute the red chillies, bird eye chillies and garlic in 2 tbsps oil.
2. In a mixer jar, add fried peanuts, chillies and garlic. Add salt, pepper and veg stock powder., the kaffir lime leaves. Add some water and blend to a thick paste.
3. Heat 2 or 3 tbsps oil, and put the peanut paste. Saute for a while, and add palm sugar and tamarind water. Also add about one cup water and let it cook till oil starts seperating.
Keep aside.
4. Now beat 3 eggs, season with salt and pepper.
Add tofu cubes to the eggs and mix.
Heat 1 tbsps of oil in a wok, slide in a laddle of the egg and tofu mixture., you can do it it in batches.( I got about 8 small omelettes)
Stir for a bit and let semi set. After a while flip it over.
Slide onto a serving platter.
Top with cucumber, beansprouts, peanut sauce, celery leaves,spring onions, fried onions and some fried peanuts.
Serve warm. Enjoy.

THE OATS CULTURE..

Years ago oats was associated with the word porridge, soft 1465300_10152728980158759_3633569604471457687_n┬á greyish porridge which was topped with milk and sweetened with either chopped fruits or honey. For many ┬ámany years it was considered the choice for breakfast especially in the west, second only to cereal out of a box..And to a certain extent it still is among the world’s top choice of breakfast. Easy to make and is ┬árich in vitamins , mainly its low in cholesterol and is high in dietary fibre.

This fact has been repeatedly pointed out to us in the form of advertisements where in a neat and tidy mother is dishing out porridge to her happy family or where a doctor in a white jacket is telling us seriously how oats reduce our cholesterol and protect our heart.

Nowadays oats are available in many forms, plain, rolled, steel-cut or even savoury..I use oats instead of breadcrumbs many a time to bread chicken or tofu or even the humble potato tikki.. here the only drawback being that oats does not panfry well… so on certain occasions I do deep fry anything that is breaded with oats…

THE TOFU OATS BURGER

FOR THE BATTER..MIX TOGETHER

1 cup flour

1 tbsp ginger garlic paste

1 tbsp of babas curry powder

salt and a pinch of sugar

water as needed

mix everything together to ensure no lumps remain, the batter should be of medium thick consistency. Keep aside for a while.

 Take thin  slices of tofu and dip into this batter and then coat with oats, press firmly and refrigerate before deep-frying in hot oil..

Assemble tofu slices , tomato slices, salad leaves , spiced mayonnaise onto a burger bun.

serve the burger with french fries

** I make spiced mayonnaise by mixing mayonaise with chilli sauce, lime juice and dijons french mustard.