I love the texture of this pressed tofu with the sour fruitiness the tamarind gives the dressing. It’s perfect with a big spoonful of steamed rice.
You can be very precise when cutting the vegetables for this salad, or much more rustic. I like to add some chopped cooked king prawns to this dish — if you want to jazz it up, some white-cut chicken, or a prawn and chicken combination would be great as well.
To make the dressing, pound the chillies, shallots and sea salt to a paste in a mortar with a pestle. Add the peanuts and continue to pound until smooth. Add the palm sugar, soy sauce, tamarind water and
Heat the oil in a wok or deep-fryer until just smoking (180°C/350°F). Dry the tofu with paper towel and then deep-fry for 1–2 minutes until golden brown. Drain on paper towel and leave to cool.
Toss together the cucumber, carrot, bean sprouts, peanuts and tofu in a bowl. Add the dressing and toss again before serving.
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