This is an ideal vegetarian dish and is packed with protein. The tofu has a subtle taste, but combined with a piquant peanut sauce it is transformed into a robust dish with both texture and flavour.
Drain the tofu on kitchen paper and cut into cubes about 2 x 2 cm. Heat up a small wok and add 1 cup of vegetable cooking oil. Fry the tofu in small batches until light golden brown and crispy. Transfer onto kitchen paper to drain off excess oil.
Blanch the beansprouts in a pint of boiling water for a minute and drain in a colander.
Dilute the peanut sauce with equal amounts of water and heat in a small saucepan. Bring to the boil on a gentle heat, stirring constantly to avoid burning at the bottom and set aside.
To assemble, place the fried tofu at the bottom of the serving dish. Add the blanched beansprouts and julienned cucumber. Pour the warm peanut sauce on top of the assembled vegetables and serve with fragrant rice.