Soybean‑tofu Salad with Sprouts

Ingredients

• 400 g Tofu
• 3 tbsp light soy sauce
• 3 tbsp Lime juice
• 1 cup frozen soybeans (thawed)
• Salt
• 1 handful soy sprouts
• 1 cucumber
• 1 red chili pepper
• black pepper (ground)
• 1 tbsp Cornstarch
• vegetable oil (for frying)
• ½ tsp brown sugar
• 4 tbsp sesame oil
• Cress (for garnish)

Instructions

1. 1.

   Pat the tofu dry and cut into bite‑sized strips. Drizzle with 2 Tbsp soy sauce and 1 Tbsp lime juice, cover, and let marinate in the refrigerator for about 15 minutes.

2. 2.

   Cook the soybeans in salted water for approximately 10 minutes, then rinse under cold water and drain well. Rinse the sprouts and drain. Wash the cucumber, trim the ends, and slice into thin rounds or half‑moon shapes. Wash the chili pepper, deseed, and cut diagonally into rings.

3. 3.

   Pat the tofu strips dry again, season generously with salt and pepper, and dust with cornstarch. Fry in hot oil in a tall pan or pot for 3–4 minutes until golden brown. Drain on paper towels.

4. 4.

   Whisk together the remaining soy sauce, lime juice, 1–2 Tbsp water, and brown sugar; season with salt and pepper, stir in sesame oil, and adjust to sweet‑sour balance. Toss the prepared salad ingredients together, plate, top with the fried tofu, and garnish with cress.

5. 5.

   Serve immediately.