Deep-Fried Tofu with Peanut Sauce

Deep-Fried Tofu with Peanut Sauce Ingredients

2 x 297g packets tofu, drained	2 Cloves garlic, crushed
Oil for deep-frying	1 tb Sugar
PEANUT SAUCE	2 tb Rice vinegar
1 Fresh coriander root,	1/3 c Smooth peanut buffer
1 sm Fresh red chilli, finely	1/4 c Coconut milk

Instructions for Deep-Fried Tofu with Peanut Sauce

This is one of my favorites. Deep fried tofu with a peanut sauce for dipping. This one calls for pressing the tofu first. It makes it denser. 1: Wrap tofu in 3 sheets of absorbent paper, weigh down with plate; let stand for 4 hours. 2: Just before serving, cut tofu into 2cm cubes. Deep fry cubes in hot oil in batches until well browned; drain on absorbent paper. Serve hot with warm peanut sauce. 3: Peanut Sauce: Combine coriander root, chilli, garlic, sugar and vinegar in pan, stir over heat until sugar is dissolved. Stir in peanut buffer and coconut milk, stir until heated through. Serve sprinkled with fresh coriander and chilli, if desired. Makes 6 servings. Sauce can be made 3 days ahead. Storage: Covered, in refrigerator. Freeze: Not suitable. Microwave: Sauce suitable. From "Easy Thai-style Cookery", Edited by Maryanne Blacker, The Australian Womens Weekly Home Library, 1991. ISBN 0-94912833-3 Posted by Stephen Ceideberg; August 9 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Main Ingredient: TofuCuisine: Thai

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