Bean Sprout Salad Recipe

Pickle the cucumber: Dissolve 2 teaspoons sugar in 4 tablespoons white vinegar. Add cucumber and let marinate for 15 minutes. Drain. Set aside.

Meanwhile, in a deep frying pan, deep fry tofu until golden brown all over. Drain on paper towels. Set aside.

Make dressing: Place 3 tablespoons calamansi juice, 1/4 cup vegetable oil, and 1 tablespoon honey in a jar. Season with salt, ground black pepper and red chili flakes, if using. Shake until well combined. Set aside.

Mix together the togue, tofu, marinated cucumber and peanuts. Pour dressing over the salad and toss.  Season again if necessary. Serve immediately.