Yield: 6 servings
|1 pounds||Tofu, pressed|
|2 eaches||Garlic cloves, chopped|
|1 each||Cilantro root, chopped|
|3 eaches||Dried red chilies, soaked & chopped, seeded|
|2 teaspoons||Cilantro leaves, chopped|
|¾ cup||Rice vinegar|
|½ cup||Peanuts, finely chopped|
|2 cups||Peanut -=OR=- vegetable oil|
|2 teaspoons||Red pepper flakes|
Cut the tofu into cubes 1" X 1" X 1½". Set aside.
Make a paste of the garlic, cilantro root, chili peppers & salt. Add the vinegar & mix.
Dissolve the sugar in ¼ 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" Submitted By MARK SATTERLY On 10-12-94