Ingredients
- 2 bean sprouts
- 1 green chili
- 1 onion
- 1 garlic clove
- 1 scallion
- 250 gr tofu
- 120 gr coconut
- 120 ml water
- 110 gr peanut butter
- 100 gr cucumber
- 90 gr cabbage
- 30 ml oil
- 5 ml lemon juice
- 3 gr chili powder
- 2 slices tomatoes
- 2 slices potatoes
- 2 slices carrots
-Salt Steam or parboil the carrots & potato slices for 5 minutes. Then cook the cabbage, bean sprouts & cucumber for 1-2 minutes. Drain the vegetables and leave them to cool. If using tofu, heat 1 Tablespoon oil in wok or pan & cook it for 3-5 minutes, turning from time to time until it is golden all over. Now arrange the steamed vegetables in layers on fat platter, potatoes, then bean sprouts, carrots & cucumber. Put the tomatoes and tofu on top. For the sauce, heat the oil in a wok or large pan. Stir fry the garlic, onion, and chili for 2-3 minutes. Add the peanut butter, lemon juice or vinegar and coconut milk and simmer for 2-3 minutes. The sauce should be thick but pourable so add more lemon juice/coconut milk if necessary. To serve, pour the hot sauce over the vegetables and garnish with scallion, onion slices.