Several pieces of semi-hard beancurd (you can find at the wet market)
1/2 cucumber, cut into fine thin strips
1/2 carrot, cut into fine thin strips
1 cup beansprouts, scalded lightly
Enough oil to deep-fry beancurd
1/2 cup asam jawa juice (mix 1 tbsp asam in a bit of water and squeeze out the juice)
2 tbsp oil
Combine the following:
300g groundnuts, toasted and pounded coarsely
3 to 4 red chilli, seeded and pounded
2 to 3 cilipadi (optional)
3 shallots, pounded
1 clove garlic, pounded
1/2 tsp belacan granules
1 tsp sugar
Pinch of salt, or to taste
1 tsp palm sugar (gula Melaka)
Cut beancurd (tauhu) pieces diagonally into halves. Sprinkle a little salt. Pat dry with paper kitchen towels, then deep-fry in hot oil until crispy on the outside.
Cut a slit in the tauhu and pry open slightly. Stuff with a little bit of each vegetable into the opening.
For the sauce: heat two tablespoons oil in a wok and saute the combined pounded ingredients until fragrant. Add asam jawa juice and seasoning. Bring to a simmering boil until sauce turns thick. Dish out and serve with the tauhu sumbat.