*  Exported from  MasterCook  *

               DEEP-FRIED TOFU WITH PEANUT SAUCE (BLACKER)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       x            297g packets tofu, drained
                        Oil for deep-frying
                        -----PEANUT SAUCE-----
   1                    Fresh coriander root,
                        -finely chopped
   1       sm           Fresh red chilli, finely
                        -chopped
   2                    Cloves garlic, crushed
   1       tb           Sugar
   2       tb           Rice vinegar
     1/3   c            Smooth peanut butter
     1/4   c            Coconut milk

  This is one of my favorites.  Deep fried tofu with a
  peanut sauce for dipping.  This one calls for pressing
  the tofu first.  It makes it denser.
  
  1:  Wrap tofu in 3 sheets of absorbent paper, weigh
  down with plate; let stand for 4 hours.
  
  2:  Just before serving, cut tofu into 2cm cubes.
  Deep fry cubes in hot oil in batches until well
  browned; drain on absorbent paper. Serve hot with warm
  peanut sauce.
  
  3:  Peanut Sauce:  Combine coriander root, chilli,
  garlic, sugar and vinegar in pan, stir over heat until
  sugar is dissolved.  Stir in peanut buffer and coconut
  milk, stir until heated through.  Serve sprinkled with
  fresh coriander and chilli, if desired.
  
  Makes 6 servings.
  
  Sauce can be made 3 days ahead. Storage: Covered, in
  refrigerator. Freeze: Not suitable. Microwave: Sauce
  suitable.
  
  From "Easy Thai-style Cookery", Edited by Maryanne
  Blacker, The Australian Women's Weekly Home Library,
  1991.  ISBN 0-94912833-3
  
  Posted by Stephen Ceideberg; August 9 1993.
 


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