Ingredients with Measurements:
- 1 block of firm tofu, drained and cubed
- 1 cup of kemplang crackers, crushed
- 1 cup of mixed greens
- 1/2 cup of cherry tomatoes, halved
- 1/2 cup of cucumber, sliced
- 1/4 cup of red onion, thinly sliced
- 1/4 cup of fresh cilantro, chopped
- 1/4 cup of roasted peanuts, chopped
- 2 tablespoons of sesame seeds
- 2 tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 1 tablespoon of honey
- 1 tablespoon of lime juice
- 1 tablespoon of sesame oil
- 1 clove of garlic, minced
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, rice vinegar, honey, lime juice, sesame oil, garlic, salt, and pepper to make the dressing.
2. In a large bowl, combine tofu, mixed greens, cherry tomatoes, cucumber, red onion, and cilantro.
3. Pour the dressing over the salad and toss to coat.
4. Sprinkle crushed kemplang crackers, roasted peanuts, and sesame seeds over the top of the salad.
5. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 225
- Fat: 13g
- Carbohydrates: 19g
- Protein: 12g
- Fiber: 3g
- Sugar: 8g
Substitutions for ingredients:
- Kemplang crackers can be substituted with any other type of crackers or chips.
- Mixed greens can be substituted with any other type of salad greens.
- Cherry tomatoes can be substituted with grape tomatoes or diced tomatoes.
- Cucumber can be substituted with zucchini or bell pepper.
- Red onion can be substituted with shallots or scallions.
- Roasted peanuts can be substituted with any other type of nuts or seeds.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Lime juice can be substituted with lemon juice or orange juice.
- Sesame oil can be substituted with any other type of oil.
Variations:
- Add grilled chicken, shrimp, or tofu for extra protein.
- Add avocado or mango for extra flavor and texture.
- Add chopped fresh mint or basil for extra freshness.
- Add sliced jalapeno or red pepper flakes for extra heat.
Tips and tricks:
- Use firm tofu to prevent it from falling apart in the salad.
- Drain the tofu well before cubing it to prevent excess moisture in the salad.
- Crush the kemplang crackers with a rolling pin or food processor for easy sprinkling.
- Toast the sesame seeds in a dry pan for extra flavor and crunch.
Storage instructions:
- This salad is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra cilantro, peanuts, and sesame seeds.
Garnishes:
- Extra cilantro, peanuts, and sesame seeds.
Pairings:
- This salad pairs well with grilled meats, seafood, or tofu.
Suggested side dishes:
- Serve this salad with steamed rice or noodles for a complete meal.
Troubleshooting advice:
- If the salad is too dry, add more dressing or a drizzle of olive oil.
- If the salad is too salty, add more lime juice or a pinch of sugar.
Food safety advice:
- Make sure to wash all vegetables and herbs before using them in the salad.
- Store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Kemplang crackers are a traditional Indonesian snack made from fish and tapioca flour.
Flavor profiles:
- This salad is sweet, sour, salty, and savory with a crunchy texture from the kemplang crackers and peanuts.
Serving suggestions:
- Serve this salad as a light lunch or dinner.
Related Categories
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Region: Indonesian