1 block of firm tofu
2 cups fresh bean sprouts
250 gr dry rice stick noodles / bee hoon
3 cloves garlic
6 red chilis more if you like it spicier
100 gr roasted peanuts see notes
1 Tbsp brown sugar
2-inch block of tamarind paste
200 ml warm water
2-3 Thai chili more if you like it spicier
Indonesian sweet soy sauce
Prawn crackers or whatever crackers you like
2 hard-boiled eggs quartered
1 large cucumber
Blanch the rice stick noodles briefly in hot water until it softens but not mushy. Drain and then refresh with cold water. Set aside. You can also blanch the raw garlic briefly if you don’t like the raw taste of it.
Peel the cucumber and then half lengthwise. Use a spoon to scoop the seeds out. Cut into 1-inch slices.
MAKING THE PEANUT DRESSING:
Mix the tamarind paste with warm water. Once it softens, use the back of the spoon to mash the tamarind and then discard the solid. In a food processor, blend the peanuts, garlic, chilis, tamarind juice, and sugar. Process into a thick but pourable consistency. You can add a bit more water if it’s too thick. Season with salt to your taste.
PREPARING THE TOFU:
Place the block of tofu on an absorbent paper towel and then another layer of paper towel on top of the tofu. Place a heavy object like cast iron pot or pan on top of the tofu for about 15 minutes to press all the extra liquid out. Cut the tofu into 2-inch chunks. You can deep fry the tofu or pan fry it with a little bit of oil on the pan until all sides are golden brown. Set aside.
In a large serving plate, place the noodles, cucumber slices, bean sprouts, fried tofu, and egg pieces. Pour sauce over and garnish with fried shallots, a drizzle of kecap manis. Serve with prawn crackers.
Note: You can sub the roasted peanuts with creamy/chunky peanut butter. It’s up to you. You may need to play with the amount of liquid so that it’s thick but still somewhat pourable.