Deep fried tofu and peanut sauce
4 Servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh or deep-fried tofu |
| 4 | \N | Cloves garlic; crished |
| 1 | teaspoon | Coriander seed; crushed |
| ½ | teaspoon | Salt |
| 1½ | teaspoon | Hunan chili paste (more or less to taste) |
| ¾ | cup | Chopped peanuts |
| ½ | cup | Rice vinegar (can sub cider) |
| ⅛ | cup | Sugar dissolved in: |
| ⅛ | cup | Hot water |
Toss all but tofu in food processor and blend to a chunky paste. Set aside Cut tofu into 1-½ inch squares and fry in deep fat fryer. (Fry 1 minute if using fried tofu 5 minutes if starting with fresh tofu).
Serve tofu hot or at room temp. Use sauce as dip.
Sauce is also good over plain hot rice.
Lorraine Heidecker <lheid@...>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .