Slice the beancurd cubes in half diagonally and deep-fry the eight triangles until the the white side is golden brown. Drain and arrange on a serving dish and set aside. In a saucepan heat the vinegar, sugar and salt until the mixture thickens. Remove from the heat and add the chili powder and ground peanuts, stirring well until all the ingredients are thoroughly mixed. Turn into a serving bowl, garnish with coriander leaves and serve with the beancurd. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typos by: Karen Mintzias. Reposted by DonW1948@aol.com
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|Serving Size: 1 Serving (195g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 5.8mg||0 %|
|Potassium 34.3mg||1 %|
|Total Carbohydrate 18.3g||5 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 17.7g|
|Protein 0.3g||0 %|
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Calories per serving: 76
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