Crispy Tofu Urap with Spicy Coconut and Roasted Peanuts

Ingredients:

• 5 large pieces of tofu
• A handful of celery leaves
• A handful of bean sprouts
• A handful of roasted peanuts
• For the Spiced Coconut Mixture:
  • 1 small bowl of grated coconut (approximately 1 cup)
  • 2 cloves garlic
  • 7 bird’s eye chilies (adjust to taste)
  • A pinch of salt
  • A pinch of sugar
  • 1 thumb-sized piece of kencur (aromatic root)

Instructions:

1. Prepare the Tofu: Heat oil in a pan over medium heat and fry the tofu until golden and crispy. Remove from heat, drain excess oil, and tear the tofu into coarse pieces.

2. Prepare Vegetables: Slice the celery leaves and rinse the bean sprouts under cold water.

3. Make the Spiced Coconut Mixture: In a mortar and pestle, grind the garlic, bird’s eye chilies, salt, sugar, and kencur into a smooth paste. Combine this paste with the grated coconut in a bowl.

4. Mix the Ingredients: In a large mixing bowl, combine the torn tofu, sliced celery, and bean sprouts. Add the spiced coconut mixture and toss everything together until well combined. Taste and adjust seasoning if needed.

5. Serve: Transfer the mixed salad to a serving dish and sprinkle the roasted peanuts on top.

Enjoy this delightful Urap Tahu as a fresh and crunchy side dish or a nutritious main course!