• Heat cooking oil in a pan over medium heat. Cook firm tofu for 3-4 minutes or until golden. Transfer in a bowl and set aside
  3 tbsp cooking oil, 1 1/2 cup firm tofu
• In the same pan, Sauté garlic and onions until fragrant. Add carrots, green beans and 2 tbsp. water then cook for 4-5 minutes or until tender.
  1 medium onion, 2 cloves garlic, 1 cup carrots, 1 1/2 cup green beans, 2 tbsp water
• Add fish sauce, sugar, salt and pepper. Mix well to incorporate and let simmer for 2 minutes.
  2 tbsp fish sauce, 1/2 tsp sugar, 1/2 tsp salt, 1/2 tsp pepper
• Mix in bean sprouts and cook for 3-4 minutes or until tender. Add cabbage then stir to incorporate and continue cooking for 5 minutes. Taste and adjust if needed then remove from heat. Set aside
  3 cup bean sprouts, 3 cup cabbage

Make the sauce

• Place water, soy sauce, brown sugar, corn starch, garlic, salt, and pepper in a sauce pan or small pot.
  1 1/2 cup water, 2 tbsp soy sauce, 2 1/2 tbsp brown sugar, 2 tsp corn starch, 2-3 cloves garlic, salt and pepper
• Turn stovetop over low-medium heat. Cook while continuously stirring for 5-6 minutes or until desired consistency is achieved.

Serve

• Place vegetable mixture in serving plates. Pour generous amount of lumpia sauce and top with crushed peanuts.
  unsalted peanuts