| 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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