Place a wok over medium-low heat until hot. Add the oil, swirling to coat sides. Add shallot mixture and cook, stirring, until fragrant, 6 to 8 minutes.

Ingredients. 200 g (2 cups) mung bean sprouts; 4 Lebanese cucumbers (about 500 g), trimmed and cut into long batons; 800 g firm tofu; rice flour, for coating; peanut oil, for deep frying; 50 g ...