| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Hunan | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | lb | Fresh or deep-fried tofu |
| 4 | Cloves garlic; crished | |
| 1 | ts | Coriander seed; crushed |
| 1/2 | ts | Salt |
| 1 1/2 | ts | Hunan chili paste (more or less to taste) |
| 3/4 | c | Chopped peanuts |
| 1/2 | c | Rice vinegar (can sub cider) |
| 1/8 | c | Sugar dissolved in: |
| 1/8 | c | Hot water |
INSTRUCTIONS
Toss all but tofu in food processor and blend to a chunky paste. Set aside Cut tofu into 1-1/2 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@saclink.csus.edu> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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