Tahu Sumbat Crispy

Select firm tofu from the supermarket and cut it diagonally into triangular pieces.

Mix 2 tablespoons of rice flour, 2 tablespoons of cornstarch, a little salt with 1/2 cup of water in a bowl. Stir well.

Dip each tofu piece into the mixture before setting them aside to absorb the coating.

For the sauce, blend 5 cloves of garlic, 3 tablespoons of non-hot chili paste, 1/3 cup of thick Thai chili sauce, 1/2 tablespoon of cornstarch, and 3 cups of water. Add plenty of water as it will reduce later during cooking.

Boil the mixture for a while to allow it to thicken slightly before adding 2 small pieces of brown sugar and 2 small pieces of candied jujubes. Cook until the sauce has thickened enough, then add salt to taste and remove from heat.

Heat oil in a deep frying pan or pot over medium-high heat. Once hot, carefully place the coated tofu pieces into the oil and fry until golden brown on both sides. Be careful not to move them too much as they set.

For the topping, grate carrot and ginger. Add enough water for the grated vegetables to become slightly watery but still manageable. Squeeze out any excess liquid from the grated mixture and add a small amount of tamarind paste if desired.

Cut the fried tofu pieces in half lengthwise, revealing the stuffing inside. Serve immediately while hot.