| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Thai | Appetizers, Thai, Snacks, Tofu, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | lb | Tofu, pressed |
| 2 | Garlic cloves, chopped | |
| 1 | Cilantro root, chopped | |
| 3 | Dried red chilies, soaked & chopped, seeded | |
| 1/2 | ts | Salt |
| 3/4 | c | Rice vinegar |
| 1/4 | c | Sugar |
| 1/2 | c | Peanuts, finely chopped |
| 2 | c | Peanut -=OR=- vegetable oil |
| 2 | ts | Cilantro leaves, chopped |
| 2 | ts | Red pepper flakes |
INSTRUCTIONS
GARNISH Cut the tofu into cubes 1" X 1" X 1 1/2". Set aside. Make a paste of the garlic, cilantro root, chili peppers & salt. Add the vinegar & mix. Dissolve the sugar in 1/4 c hot water & add it to the paste along with the peanuts. Sprinkle with cilantro leaves & red pepper flakes. Put the oil in a wok & heat until hot. Deep-fry the tofu for 5 minutes until it becomes light brown. Drain on paper towels. Place tofu on a serving plate with the peanut sauce next to it. Use the sauce as a dip. Serve either hot or at room temperature. NOTE: Apparently you can buy tofu already deep-fried. If using this product, then only deep-fry it again for 1 minute. Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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