Chop chilies and garlic finely and mix
with brown sugar, soya sauce, vinegar, cumin and cold water. Stir in
crushed peanuts and add salt. Cook on moderate heat for 10 minutes,
stirring frequently. Keep warm while beandcurd is prepared.
Cut beancurd squares into 3 slices,
horizontally. Heat 1 cm (1/2 inch) oil and carefully lower in several
bean curd squares. Fry for 3-4 minutes. Lift out and place on a serving
plate and keep warm.
Wash and dry cucumber, rub with salt and
shred or grate. Remove roots and tops from beanshoots and scald with
boiling water. Arrange a little shredded cucumber and several beanshoots
on top of each beancurd slice.
Reheat sauce and spoon a little onto each
beancurd square before serving.