Ingredients

1 tbsp tamarind concentrate mixed with 3 tbsp warm water
2/3 lb firm tofu
5 cloves garlic
7 shallots
7 large dried chilies (less if desired)
1/3 lb fresh (medium/small size) mushrooms
3 medium-sized tomatoes, coarsely diced
1 small head iceberg lettuce
2 carrots, peeled and sliced into 1/8″ slices
1 cucumber, peeled and sliced into 1/8″ slices
1 tsp salt
1 cup vegetable oil
1/4 cup thin soy sauce
2 tbsp palm sugar

Method

Rinse tofu under cold running water,place in a bowl and mash with a fork.Peel and mince garlic and shallots. Place chilies in a large bowl and cover with warm water,soak for 10 minutes. Wash mushrooms and finely chop.Tear the lettuce head into large hunks.Arrange lettuce,carrots and cucumber on a large platter.Drain chilies. In a mortar and pestle combine chilies and 1/2 tsp salt, mash to a fine paste. In a frying pan, heat 5/8 cup oil to high temperature. Add the tofu and stir-fry about 5 minutes or until golden brown. Remove tofu from the pan with slotted spoon.Heat the remaining oil in the pan, and add garlic and shallots, stir-fry until golden brown.Add chili paste and tofu to the pan. Mix carefully and stir-fry about 1 minute.Add the mushrooms,tomatoes,tamarind, soy sauce,the remaining salt,and palm sugar.Let cook for 5 minutes or until all of the liquid has evaporated. Taste and adjust seasonings with tamarind, palm sugar and salt. Serve with jasmine rice.