Crispy bean curd cubes with peanut dipping sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Bean curd (tofu) cut into 1-inch cubes |
| 1¼ | cup | Peanut oil; for deep-frying |
| 1 | ounce | Roasted peanuts |
| 1 | tablespoon | Sugar |
| 2 | tablespoons | Water |
| 2 | teaspoons | Chinese white rice vinegar OR- cider vinegar |
| 1 | tablespoon | Finely chopped cilantro |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Chili oil |
Directions
SAUCE
Combine the sauce ingredients together in a small bowl and set aside.
Heat the 1¼ cups oil in a deep-fat fryer or a large wok until it almost smokes. Deep-fry the bean curd cubes in two batches. When each batch of bean curd cubes is lightly browned, remove and drain well on paper towel.
Arrange the bean curd cubes on a platter and serve the peanut sauce separately as a dipping sauce.
Ken Hom, "Asian Vegetaraian Feast"
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