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Entree
Asian
4 - 6 servings
30 minutes
10 minutes
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
1 whole red chile (fresh or dried) seeded
1 clove organic garlic, sliced
1 shallot, 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
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.
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.
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).
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