1 Sieve, 1 Cutting board, 1 Small knife, 1 Pot, 1 Teaspoon, 1 Bowl, 1 Small skillet, 1 Wooden spoon, 1 Large knife, 1 Mortar, 1 Slotted spoon, 1 Paper towel, 1 Skillet
1 Rinse sprouts and drain in a sieve.
2 Trim snow peas, rinse, cut lengthwise into thin strips and briefly dip in boiling salted water. Place in a colander, rinse in cold water and drain.
3 Rinse cucumber, pat dry and cut in half lengthwise. Remove seeds with a spoon and cut the cucumber into very thin slices.
4 Halve bell pepper, remove seeds, rinse and cut into narrow strips.
5 Peel onions, halve and slice into thin strips. Mix with sprouts, snow peas, cucumber and bell pepper in a bowl.
6 Toast cashews in a dry frying pan over medium heat until golden brown. Allow to cool slightly. Meanwhile, rinse basil, shake dry and pluck the leaves. Coarsely chop the cashews.
7 Peel ginger and shallots and finely chop. Rinse chile peppers, cut in half lengthwise, remove seeds and chop finely. Crush ginger, shallots and chile peppers in a mortar.
8 Add cashews and crush. Add palm sugar and grind everything to a fine paste. Stir in soy sauce, tamarind paste and 3 tablespoons of warm water and mix well. Season the pesto with salt and pepper.
9 Heat oil in a pan. Pat dry tofu and fry until golden brown, 4-5 minutes. Drain on paper towels and cut into 1 cm (approximately 1/2-inch) thick slices. Toss with vegetables and basil, drizzle with the pesto and serve.