A: | 16oz firm tofu, cubed into 1" (large) pieces |
2T olive oil | |
B: | 300g bean sprouts |
1 cucumber, peeled, cored, cut into half-moons | |
C: | 5-10 red chiles |
2c garlic, minced | |
85g roasted peanuts, or cashews | |
D: | 2T sugar |
2T tamarind juice, can substitute limeaid | |
2t miso | |
1t rice vinegar | |
1. | Fry (A) until browned. Place on serving plate. |
2. | Scald (B) in salted boiling water. Arrange over (A). |
3. | Grind (C), mix with (D), pour over (B). |
4. | Serve with garlic chile sauce and peanut sauce. |
Servings: 4