Ingredients 2 Packets Tofu Puffs (90g x 2 or about 18 to 20 pcs) 250 g Beans Sprouts, blanched 1 Cucumber, peeled and shredded 1 Cup Roasted Peanuts, coarsely chopped Sweet And Spicy Sauce 250 g Gula Melaka (Dark Palm Sugar) 250 ml Water 2 Red Chilies, seeded and finely chopped 5 Bird’s Eye Chilies, finely chopped 1 ½ tsp Roasted Shrimp Paste (Optional) 1 ½ Tbsp Dark Soy Sauce ½ tsp Sea Salt 80 g Tamarind Paste, mixed with 400ml of Water, discard solids Method In a medium saucepan, combine all the sauce ingredients and bring it to a boil. Reduce the heat and let it simmer on gentle heat for about 30 to 35 minutes or until the sauce has thicken slightly. Let cool completely. Prepare the tofu puffs, sliced the puffs almost all the way through. Grill the tofu puffs lightly on both sides. Then stuff the puffs with beans sprouts and cucumber, and then top with some sweet and spicy sauce with some chopped peanuts. Serve immediately. Serves 4 to 6 |