Serves 8.
Vegetable oil, for deep frying (we used rice bran oil)
1 lb extra-firm tofu
2 cups total of roughly chopped lettuce, tomato and/or cucumber
PEANUT SAUCE
4 serrano chiles, seeded and chopped
2 shallots, quartered
2 cloves garlic
1/4 tsp salt
4 Tbsp brown sugar
2/3 cup tamarind water
2 Tbsp sweet soy (kecap manis)
2 Tbsp fresh lemon juice
8 Tbsp unsalted dry roasted peanuts, crushed
6-8 Tbsp water
1 English cucumber, finely shredded
1 carrot, finely shredded
Pour 2 inches of oil in a wok and heat. Meanwhile, pat the tofu dry, and cut into several large rectangles. When the oil is hot, lower the tofu, one piece at a time, into the oil, and deep fry, turning once, until golden brown, 4-5 minutes. Using a bamboo skimmer or slotted spoon, transfer the tofu to paper towels to drain. Repeat until all cooked, then cut into 1-inch cubes and set aside.
To make the sauce, in a blender combine chiles, shallot, garlic and salt, and blend to a paste. Add a tiny bit of water if necessary. Add the brown sugar, tamarind water, kecap manis, lemon juice, and 2 Tbsp of peanuts, and process to a coarse paste. Transfer to a bowl and stir in remaining peanuts, plus water as needed to dilute to the consistency of light cream. Taste and adjust seasonings.
To assemble, scatter lettuce/tomato/cucumber on a platter, top with grated cucumber and carrot, then the tofu, and top with peanut sauce. Serve at room temperature.
Vegetable oil, for deep frying (we used rice bran oil)
1 lb extra-firm tofu
2 cups total of roughly chopped lettuce, tomato and/or cucumber
PEANUT SAUCE
4 serrano chiles, seeded and chopped
2 shallots, quartered
2 cloves garlic
1/4 tsp salt
4 Tbsp brown sugar
2/3 cup tamarind water
2 Tbsp sweet soy (kecap manis)
2 Tbsp fresh lemon juice
8 Tbsp unsalted dry roasted peanuts, crushed
6-8 Tbsp water
1 English cucumber, finely shredded
1 carrot, finely shredded
Pour 2 inches of oil in a wok and heat. Meanwhile, pat the tofu dry, and cut into several large rectangles. When the oil is hot, lower the tofu, one piece at a time, into the oil, and deep fry, turning once, until golden brown, 4-5 minutes. Using a bamboo skimmer or slotted spoon, transfer the tofu to paper towels to drain. Repeat until all cooked, then cut into 1-inch cubes and set aside.
To make the sauce, in a blender combine chiles, shallot, garlic and salt, and blend to a paste. Add a tiny bit of water if necessary. Add the brown sugar, tamarind water, kecap manis, lemon juice, and 2 Tbsp of peanuts, and process to a coarse paste. Transfer to a bowl and stir in remaining peanuts, plus water as needed to dilute to the consistency of light cream. Taste and adjust seasonings.
To assemble, scatter lettuce/tomato/cucumber on a platter, top with grated cucumber and carrot, then the tofu, and top with peanut sauce. Serve at room temperature.