crispy tofu gyeo du with salad filling - hsa*ba: please eat

Ingredients

• 205g firm tofu, cut into 6 triangles
• 2 large shallots, thinly sliced lengthways
• 2 garlic cloves, sliced
• 50g white cabbage, finely shredded
• 1 teaspoon roasted chickpea powder
• 1 teaspoon dried shrimp, pounded into floss
• handful of fresh coriander, finely chopped
• plenty of peanut oil for frying tofu
• 2 tablespoons tamarind juice
• 3 tablespoons garlic oil
• 1 lime, cut into wedges
• chilli flakes & fish sauce