Vegetables with Tofu Dip, Pak Namjim Tofu

Vegetables with Tofu Dip, "Pak Namjim Tofu"

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Ingredients
1 tbsp tamarind concentate mixed with 3 tbsp warm water
2/3 lb firm tofu
5 cloves garlic
7 shallots
7 large dried chiles (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 chiles 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 chiles. In a mortar and pestle combine chiles 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 chile 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.