Tofu sauce

Yield: 1 recipe

Measure Ingredient
1 cup Palm sugar
¾ cup White vinegar
½ cup Water
¼ teaspoon Salt
2 eaches Serrano chilies, stemmed & finely chopped
3 tablespoons Roasted peanuts, ground
3 eaches Cilantro sprigs, chopped

Mix the first five ingredients in a pot & bring them to a slow boil over moderate heat. Cook, uncovered, until the mixture thickens slightly, about 15 minutes. When ready to serve, pour the mixture into a small serving bowl & garnish with peanuts & cilantro.

This dip is intended to be served with deep-fried tofu. If keeping in the refirgerator, keep without the garnish. In a sealed jar it will keep for 2 months.

William Crawford & Kamolmal Pootaraska, "Thai Home-Cooking" From: Mark Satterly Date: 09-17-94

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