Beancurd with crabmeat in peanut sauce

Ingredients:
1 firm beancurd
2 heaped tablespoons chunky peanut butter
2 heaped tablespoons Hoisin sauce
3 tablespoons water
3 tablespoons vegetable oil
Salt and pepper
150g tinned crabmeat (from the body of swimmer crabs)
Juice of half a lime
1 cucumber
½ carrot


Method:
1. To make the sauce, heat the Hoisin sauce, peanut butter and water. Stir well to combine until the sauce is simmering. Remove from the heat and reserve.

2. Season the beancurd with some salt and pepper.

3. Heat the oil in a pan over medium high heat and fry the beancurd until lightly browned on all sides

4. Shave the cucumber on one side, avoiding the seeds, before slicing the strips thinly. Repeat with the carrot.

5. Spread the peanut sauce over the beancurd, add the crabmeat before drizzling the lime juice all over and top with some cucumber and carrot strips.