Deep-fried Tofu With Peanut Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Tofu, pressed
2 each: Garlic cloves, chopped
1 each: Cilantro root, chopped
3 each: Dried red chilies, soaked &, chopped, seeded
1/2 tsp: Salt,
3/4 cup: Rice vinegar,
1/4 cup: Sugar,
1/2 cup: Peanuts, finely chopped
2 cup: Peanut -=OR=- vegetable oil,
GARNISH
2 tsp: Cilantro leaves, chopped
2 tsp: Red pepper flakes,
Directions:
Cut the tofu into cubes 1" X 1" X 1 1/2". Set aside.
Make a paste of the garlic, cilantro root, chili peppers & salt. Add
the vinegar & mix.
Dissolve the sugar in 1/4 c hot water & add it to the paste along
with the peanuts. Sprinkle with cilantro leaves & red pepper flakes.
Put the oil in a wok & heat until hot. Deep-fry the tofu for 5
minutes until it becomes light brown. Drain on paper towels.
Place tofu on a serving plate with the peanut sauce next to it. Use
the sauce as a dip. Serve either hot or at room temperature.
NOTE: Apparently you can buy tofu already deep-fried. If using this
product, then only deep-fry it again for
1 minute.
Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking"
Source from luhu.jp
Make a paste of the garlic, cilantro root, chili peppers & salt. Add
the vinegar & mix.
Dissolve the sugar in 1/4 c hot water & add it to the paste along
with the peanuts. Sprinkle with cilantro leaves & red pepper flakes.
Put the oil in a wok & heat until hot. Deep-fry the tofu for 5
minutes until it becomes light brown. Drain on paper towels.
Place tofu on a serving plate with the peanut sauce next to it. Use
the sauce as a dip. Serve either hot or at room temperature.
NOTE: Apparently you can buy tofu already deep-fried. If using this
product, then only deep-fry it again for
1 minute.
Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking"
Source from luhu.jp