Directions

To Prep

1. In a saucepan, boil water with 2 tsp turmeric powder and add the tofu and cook until they begin to rise to the surface. Drain and then cut into cubes. Set aside.
2. Blanch the savoy cabbage in boiling water for 30 secs, drain and set aside. Repeat with the bean sprouts.

To Make Peanut Dressing

1. Dissolve the dark palm sugar in ¼ cup water and simmer on a stove top for 5 mins.
2. Heat oil in small fry pan over medium-high heat.
3. Stir fry garlic and chilli for 1 min. Add Lee Kum Kee Vegetarian Stir-fry Sauce and stir for a further min.
4. Add all other ingredients, except salt, sugar, extra water and lime juice. Bring to boil and lower heat. Simmer, stirring occasionally until slightly thickened.
5. Remove from heat and cool. When cool, blend until mostly smooth (you still want some chunks of peanut).
6. Add more water if needed, to make dressing a thick but somewhat runny custard-like consistency. Add lime juice.
7. Taste and add salt and sugar if needed. Serve warm over prepared salad.

To Make Asinan Salad:

1. Arrange lettuce leaves on plate. Mix all other vegetables together. Pile on top of lettuce. Tumble over turmeric tofu. Drizzle with Peanut Dressing.
2. Serve with Mie Crackers.