| 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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