| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Hunan | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | lb | Fresh or deep-fried tofu |
| 4 | Cloves garlic, crished | |
| 1 | t | Coriander seed, crushed |
| 1/2 | t | Salt |
| 1 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 192
Calories From Fat: 115
Total Fat: 13.7g
Cholesterol: 0mg
Sodium: 293.8mg
Potassium: 263.2mg
Carbohydrates: 14.3g
Fiber: 2.8g
Sugar: 7.2g
Protein: 6.9g