Deep-fried tofu with peanut sauce (blacker)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | xes | 297g packets tofu, drained |
| Oil for deep-frying | ||
| 1 | Fresh coriander root, finely chopped | |
| 1 | small | Fresh red chilli, finely chopped |
| 2 | Cloves garlic, crushed | |
| 1 | tablespoon | Sugar |
| 2 | tablespoons | Rice vinegar |
| ⅓ | cup | Smooth peanut buffer |
| ¼ | cup | Coconut milk |
Directions
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 Women's Weekly Home Library, 1991. ISBN 0-94912833-3 Posted by Stephen Ceideberg; August 9 1993.
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