Ingredients with Measurements:
- 1 block of firm tofu, cut into small cubes
- 1 cup of mung bean sprouts
- 1 cup of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of paprika
- 1 cup of vegetable oil for frying
For the Peanut Sauce:
- 1/2 cup of peanut butter
- 1/4 cup of soy sauce
- 1/4 cup of water
- 1 tablespoon of honey
- 1 tablespoon of lime juice
- 1 teaspoon of grated ginger
- 1 clove of garlic, minced
- 1/4 teaspoon of red pepper flakes
Special equipment needed:
- Deep frying pan
- Mixing bowl
- Whisk
- Serving platter
Step-by-step instructions:
1. In a mixing bowl, combine the flour, salt, garlic powder, onion powder, and paprika.
2. Add the cubed tofu and mung bean sprouts to the flour mixture and toss until they are evenly coated.
3. In a deep frying pan, heat the vegetable oil over medium-high heat.
4. Once the oil is hot, carefully add the coated tofu and mung bean sprouts to the pan, making sure not to overcrowd the pan.
5. Fry the tofu and mung bean sprouts for 3-4 minutes or until golden brown and crispy.
6. Once done, remove them from the pan and place them on a paper towel-lined plate to drain excess oil.
7. To make the peanut sauce, whisk together the peanut butter, soy sauce, water, honey, lime juice, grated ginger, minced garlic, and red pepper flakes in a small mixing bowl until smooth.
8. Transfer the crispy mun tahu to a serving platter and drizzle the peanut sauce over the top.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 20g
- Protein: 12g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Almond butter or sunflower seed butter can be used instead of peanut butter for those with peanut allergies.
Variations:
- Add chopped scallions or cilantro to the peanut sauce for added flavor.
- Serve the crispy mun tahu with a side of steamed rice for a more filling meal.
Tips and tricks:
- Make sure the oil is hot enough before adding the coated tofu and mung bean sprouts to the pan to ensure they become crispy.
- Use a slotted spoon or tongs to remove the crispy mun tahu from the pan to avoid burning yourself.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the leftovers in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the crispy mun tahu on a bed of lettuce or cabbage for added color and texture.
Garnishes:
- Chopped peanuts, sesame seeds, or sliced scallions can be used as garnishes.
Pairings:
- Pair with a cold glass of iced tea or a refreshing cucumber salad.
Suggested side dishes:
- Steamed rice, stir-fried vegetables, or a side of kimchi.
Troubleshooting advice:
- If the coating is not sticking to the tofu and mung bean sprouts, try adding a little bit of water to the flour mixture to create a thicker batter.
Food safety advice:
- Make sure the oil is hot enough before adding the coated tofu and mung bean sprouts to the pan to avoid undercooked food.
Food history:
- Mun tahu is a popular Indonesian street food made from fried tofu and mung bean sprouts.
Flavor profiles:
- Crispy, savory, and nutty.
Serving suggestions:
- Serve as an appetizer or a light meal.
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Region: Indonesian