← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 4 firm tofu squares (about 600 g), patted dry
• oil, for frying
• 1 Cucumber, cut into matchsticks
• 100 g Bean sprouts, blanched for 20 seconds
• 100 g Jicama (củ sắn), cut into matchsticks
• 1 Carrot, cut into matchsticks
• 2 tbsp belacan-free chilli paste
• 1 tbsp Vegetable oil
• 3 tbsp Malaysian chilli sauce
• 2 tbsp Ketchup
• 1 tbsp tamarind paste
• 2 tbsp Sugar
• 120 ml Water
• 80 g roasted peanuts, coarsely ground
• salt, to taste

Method

1. For the sauce, fry the chilli paste in the oil for 2–3 min until fragrant. Add the chilli sauce, ketchup, tamarind, sugar and water and simmer for 5 min. Stir in the peanuts and salt and simmer until thick, then cool.
2. Heat 3 cm of oil in a wok and fry the tofu for 6–8 min, turning, until golden and puffed with a crisp skin. Drain and cool slightly.
3. Cut each block diagonally into two triangles and slit a pocket along the long cut edge with a small knife, taking care not to cut through.
4. Stuff each pocket generously with the cucumber, sprouts, jicama and carrot. Drizzle with the peanut sauce and serve straight away.

Tips

• Contains peanuts and soy. Many sambals and chilli sauces contain belacan or fish sauce; check labels if you need it vegan.
• A buka puasa favourite at Ramadan bazaars; the sauce also doubles as a rojak or satay dip.

Sources

Written in our own words after cross-checking these recipes:

Seasaltwithfood Bliss Is My Food