INGREDIENTS

Spice Paste
3 tablespoons dried shrimp
1 stalk lemongrass
6 cloves garlic
2 fresh red jalapeno chilies, seeded
1 teaspoon dried shrimp paste (blachan)
1/2 cup tamarind water (made by soaking 2-1/2 tablespoons tamarind pulp in 1/2 cup hot water for 10 to 15 minutes and extracting juices)
3 tablespoons cooking oil1 teaspoon chili garlic sauce
3 cups water
1/4 cup chunky peanut butter
1/4 cup soy sauce
1-1/2 tablespoons sugar
1 tablespoon hoisin sauce
1/2 of a 14-ounce package regular-firm or extra-firm tofu
Cooking oil for deep-frying
6 ounces dried rice noodles (1/4 in. wide)
2 hard-cooked eggs, shelled and halved
1/4 pound bean sprouts
Cilantro sprigs

COOKING METHOD

GETTING READY

Soak dried shrimp in warm water to cover until softened, about 20 minutes; drain. Thinly slice bottom 6 inches of lemongrass. Place in a blender with shrimp, garlic, chilies, shrimp paste, and 1/4 cup tamarind water; process until smooth.

COOKING

Place a wok over medium-low heat until hot. Add oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes. Add chili garlic sauce, remaining tamarind water, and water; bring to a boil. Stir about 2 tablespoons of hot liquid into peanut butter; add to wok. Add soy sauce and sugar; simmer for 5 minutes. Stir in hoisin sauce and turn off heat.

Drain tofu and cut into domino-size pieces. Place between paper towels and gently press out excess moisture. In a wok, heat oil for deep-frying to 350°F. Add tofu and deep-fry, turning once, until golden on all sides, 3 to 4 minutes. Remove from oil and drain on paper towels.

In a large pot of boiling water, cook rice noodles until tender but still slightly firm, 3 to 4 minutes. Drain, rinse, and drain again.

Place 1/4 of noodles in each of 4 bowls. Top with eggs, bean sprouts, and sauce. Garnish with cilantro and chili.

SOURCE: Martin Yan's Asia © 1997 / Martin Yan