Indian Rojak

1: Cut the extra firm tofu and tempeh into bite-sized pieces.

2: Heat oil in a pan and pan-fry the tofu and tempeh until golden brown.

3: Blanch the bean sprouts in boiling water briefly.

4: Boil the potatoes until tender, then cut them into pieces.

5: Julienne the cucumber and set aside.

6: For the fritters, mix the mushrooms, grated sweet potato, self-raising flour, sparkling water, salt, and pepper in a bowl.

7: Fry the mixture in the pan until crispy and golden.

8: Prepare the sauce by blending soaked dried red chillies, chili paste, shallots, garlic, tamarind paste with water, coconut sugar, boiled sweet potato, ground peanuts, salt, and soy sauce together until smooth.

9: Serve the fried tofu, tempeh, bean sprouts, potatoes, and cucumber with the peanut sauce.

10: Garnish with sliced green chillies, crushed roasted peanuts, and crispy shallots.