Lumpiang Hubad

Method

1. Pat dry the tofu cubes with paper towel. In a large non-stick pan, heat 2 tbsp. oil over medium-high heat. Fry the tofu for 8 minutes or until golden brown and crispy. Remove from the pan and set aside on a plate lined with paper towel.
2. Pat dry the sweet potato with paper towel. In the same pan, fry the sweet potato for 7 minutes or until soft enough but still holding their shape, tossing occasionally. Remove from the pan and set aside on a plate lined with paper towel.
3. In the same pan, add the remaining 1 tbsp. oil. Sauté the onion and minced garlic until fragrant. Add the carrots and 2 tbsp. Lee Kum Kee Honey and Soy Stir-Fry Sauce. Stir-fry for 2 minutes. Pour in 80 mL water and simmer for 3 minutes until the carrots are tender.
4. Add the baby beans, mung bean sprouts and green cabbage. Season with freshly ground black pepper. Toss quickly. Fold the tofu and sweet potato back in, toss once, and remove from heat immediately.
5. To prepare the sauce, in a small saucepan, combine the 3 tbsp. Lee Kum Kee Honey and Soy Stir-Fry Sauce, minced garlic, water and cornflour. Whisk until the cornflour dissolves. Bring to a simmer over medium heat. Stir constantly until the sauce is thick, glossy and translucent.
6. To assemble, line a large serving plate with oakleaf lettuce leaves. Transfer the vegetables directly onto the lettuce. Pour the thickened sauce over the top. Garnish with crushed peanuts. Serve immediately. Enjoy!