|45 ml||brown sugar|
|1||fresh chillies — chopped|
|10 ml||lemon juice|
|45 ml||sweet chilli sauce — or sweet and sour sauce|
|25 ml||soy sauce|
|750 g||tofu — firm|
|375 ml||bean sprouts|
|1||cucumber — strips|
|45 ml||peanuts — roasted, chopped|
|rice — cooked, to serve|
|fresh coriander — to serve|
Heat the sugar, chilli, lemon juice, sweet chilli or sweet and sour sauce, and soy sauce together until the sugar is dissolved. Remove from the heat.
Blanch the bean sprouts and then drain. Drain the tofu and pat dry with a paper towel.
Brush the tofu with oil and cook on a griddle pan until both sides are slightly charred. Brush liberally with the sauce mixture towards the end of the cooking time.
Slice each tofu piece in half horizontally, stuff with the bean sprouts and cucumber strips. Drizzle with remaining sauce and sprinkle with peanuts. Serve hot with rice and fresh coriander.
Text and image: Ideas magazine