Ingredients
Tofu
- 1 cup Oil for deep frying
- 6 Organic Tofu (firm) cut into squares
- 1/2 cup Bean Sprouts blanched briefly in boiling water and drained
- 1/2 cup Hot House Cucumbers unpeeled and shredded
- 1/2 cup Jicama shredded
- 1/4 cup Organic Iceberg Lettuce shredded
Peanut Sauce
- 1 whole Red Chile (fresh or dried) seeded
- 1 clove Organic Garlic sliced
- 1 Shallots sliced
- 1 teaspoon Vegetable Oil
- 1/2 cup Peanuts roasted and coarsely chopped
- 1 teaspoon Tamarind Paste dissolved in 2 tablespoons water, strained
- 2 tablespoons Sugar
Directions
To prepare the bean curd/tofu, heat the oil in a wok or deep frying pan and brown each square on both sides. Remove from the oil and drain on paper towels. Cool, and cut in half diagonally into 2 triangles. Cut a 2
Mix the bean sprouts, cucumber, jicama, and lettuce together into a stuffing mixture. Open the slits with your fingers and stuff about 2 tablespoons stuffing firmly into each half. Transfer to a serving platter.
Prepare the Sauce
If using a fresh chile, crush it in a mortar and pestle. If using a dried chile, soak it in warm water to soften, then drain. Crush the chile, garlic, and shallot together.
In a small skillet, heat the oil until hot and stir-fry the garlic-shallot paste until fragrant, about 1 minute.
Combine the paste with all remaining ingredients into a thick sauce. Should the sauce be too chile-hot, add more sugar to lessen the intensity. You can also add a tablespoon of hot water.
Serve the sauce in a separate bowl from the stuffed bean curd (tofu).
