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1
Heat a 12-inch nonstick skillet over medium heat until hot, about 1 minute. Add the peanuts and toast, shaking the pan every few seconds, until golden brown, 3 to 5 minutes. Transfer to bowl and allow to cool completely.
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2
Place shrimp paste in the center of a small square of foil. Fold edges of the foil over to enclose the shrimp paste. Using a pair of tongs, place foil over direct heat of burner set to medium-high. Toast on both sides until fragrant, about 1 minute total. Using a spoon, scrape paste into a small bowl and allow it to cool.
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3
Transfer peanuts to food processor and pulse until they are the consistency of sand, about 12 one-second pulses. Add toasted shrimp paste, chile, garlic, and sugar to the peanuts in the food processor. Pulse until mixture is grainy, about 8 to 10 one-second pulses.
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4
Return mixture to skillet. Add coconut milk and bring to gentle simmer over medium-low heat. Continue to cook, stirring constantly, until the milk is thick and will coat the back of a wooden spoon, about 5 to 7 minutes. Add vinegar and salt and stir well to combine. Add water. Sauce should have consistency of thick cream.
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5
Set aside to cool before using.
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6
Stores well in fridge for up to a week, reheat briefly, then allow to cool to room temp . If sauce becomes too thick, stir in a little water.
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7
Fill saucepan 3 quarts water and bring to a boil over high heat. Add the bean spouts and blanch just until they begin to soften, 10 to 20 seconds. Using a slotted spoon, transfer the bean sprouts to a colander and run cold water over them until cool.
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8
Heat oil in nonstick 12 inch skillet over medium-high heat until shimmering. Add tofu and cook until golden brown on all sides, 2 to 3 minutes total.
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9
Place the bean sprouts, cucumbers, lettuce, and tofu into large mixing bowl. Add the peanut sauce and toss thoroughly. Serve immediately to retain the crispness of the vegetables.
