Tofu Salad with vermicelli and rice cake

The peanut sauce really makes this dish. Garlicky, sweet and you can make it as spicy as you want. This dish could be for vegetarian.

Ingredients:
- Tofu (the one that you buy from chinese store, cubed and fried half way.
- Bean sprout, soaked in hot water.
- Vermicelli noodles, cook as directed. Drained well.
- Rice cake (you can buy rice cake pouch and cook for 1 hour), cubed.
- Cucumber, diced.
- Indonesian sweet soy sauce.
- Rice crackers.

Peanut dressing:
- Fresh garlic.
- Thai chillies, steamed.
- Peanut butter.
- Warm water.
- Salt to taste.
- Sugar, if needed.

Directions:
- On a wide plate, put garlic, chili, and salt. Mash them with the back of a spoon until almost it comes to a paste.
- Add the peanut butter, stir then add warm water. Mix well.
- Arrange on top of the sauce start with tofu, rice cake, noodle then bean sprout.
- Drizzle the sweet soy sauce deliberately, top it with rice crackers and cucumber.