30 mins active prep time, 4 servings

From the author: The Indonesians, particularly on the island of Java, excel at cooking tempeh and tofu. Often these delicious (and cheap) staples are served in curries, or they are deep-fried, as in this recipe. Tofu particularly, because its own flavour is relatively bland, takes on other flavours readily and, if you always think of it as a wholly vegetarian food, think again. This dish, with its peanutty dressing, is gutsy and filling and oh so delicious. It will win over even the most avowed red meat eater.

This recipe is from ‘East’ by Antony Suvalko & Leanne Kitchen, published by Hardie Grant Books, $49.95.

See full recipe at cooked.com.au

Photography © Leanne Kitchen

Ingredients (included in delivery)

- 200g mung bean sprouts
- 4 lebanese cucumbers, trimmed and cut into batons
- 600g firm tofu
- 50g roasted unsalted peanuts, crushed
- 2 1/2 tablespoons shaved palm sugar
- 2 1/2 tablespoons tamarind puree
- 5 red bird’s eye chillies, chopped
- 3 garlic cloves, chopped
- 160g roasted unsalted peanuts, chopped
- 1 tablespoon kecap manis
- 1 tablespoon lime juice

Ingredients (pantry items)

- rice (or wheat) flour, for coating
- 1 cup jasmine rice
- peanut oil, for deep-frying

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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.