Ingredients:
1/2 cup vegetable oil
1 block (14 oz.) firm tofu, cut into 1 x 1/4-inch slices
1 large cucumber, cut into 1 x 1/4-inch slices
2 cups bean sprouts
1 small onion, finely chopped
2 cloves garlic, finely chopped
3 tablespoons MAGGI Seasoning Sauce
3 tablespoons rice vinegar
2 tablespoons packed brown sugar
1/2 teaspoon chili powder
1/4 cup finely chopped cilantro
2 large hard-boiled eggs, sliced (optional)
Directions:
HEAT oil in large skillet over medium-high heat. Fry tofu, stirring occasionally, for 7 to 10 minutes or until golden brown on both sides. Remove with a slotted spoon and drain on paper towels. Cool for 30 minutes.
COMBINE cucumber, tofu and bean sprouts in large bowl; refrigerate for 1 hour.
COMBINE onion, garlic, seasoning sauce, vinegar, sugar and chili powder in small bowl. Mix until sugar is dissolved. Set aside for 30 minutes.
POUR dressing over cucumber mixture and toss. Sprinkle with cilantro.
SERVE with eggs.
Estimated Times:
Prep Time:
60 minutes
Cooking Time:
7 minutes
Cooling Time:
60 minutes
Total Time:
127 minutes
Servings: 6
In this recipe:
