tamarind paste with water. Strain and bring tamarind juice to boil.
Coarsely grind garlic and chilies together. Deep-fry bean curd cake till
golden brown. Drain. Cut bean curd cake into 4-6 pieces then arrange on
serving dish. Top with cucumber and beansprouts.
To make gravy, mix
tamarind juice with ground garlic and chilies. Season with sugar and salt
to obtain a balanced spicy, sour and sweet flavor. Pour gravy over bean
curd cake. Sprinkle with ground peanuts. Serve.