DEEP-FRIED TOFU WITH PEANUT SAUCE
1 lb (450 gm) deep-fried tofu (Japanese: nama age) (or substitute regular tofu)
2 cloves garlic, coarsely chopped
1 coriander root, coarsely chopped (optional)
3 dried red chili peppers, seeded, soaked, and coarsely chopped
1/2 tsp salt
1/2 cup rice vinegar
1/4 cup sugar plus 1/4 cup hot water
3/4 cup finely chopped or crushed peanuts, divided use
2 cups peanut oil (for deep frying)
Garnishes:
2 tsp chopped fresh coriander leaves (cilantro)
2 tsp red pepper flakes
Cut the tofu in 1 1/2 inch square pieces. Set aside.
Make a paste (with such small quantities, a mortar and pestle are probably the easiest method) of the garlic, coriander root, 3 seeded chili peppers, and salt. Add the vinegar and mix.
Dissolve the 1/4 cup sugar in 1/4 cup hot water and add it to the paste along with the 1/4 cup of chopped peanuts. Mix well (the food processor helps here) and put it in a serving bowl. Sprinkle with coriander leaves and red pepper flakes.
Put the 2 cups of peanut oil in a wok or frying pan over medium-high heat. Deep-fry the tofu (even the already deep-fried tofu) in hot (360 degree F, 180 degree C) oil for 1 minute (the fresh tofu for 5 minutes), until a light gold. Drain on paper towels.
Place the tofu on a serving plate and the bowl of peanut sauce next to it. Use the peanut sauce as a dip. Serve either hot or at room temperature.
Adapted from source: Practical Thai Cooking by Puangkram C. Schmitz and Michael J. Worman
1 lb (450 gm) deep-fried tofu (Japanese: nama age) (or substitute regular tofu)
2 cloves garlic, coarsely chopped
1 coriander root, coarsely chopped (optional)
3 dried red chili peppers, seeded, soaked, and coarsely chopped
1/2 tsp salt
1/2 cup rice vinegar
1/4 cup sugar plus 1/4 cup hot water
3/4 cup finely chopped or crushed peanuts, divided use
2 cups peanut oil (for deep frying)
Garnishes:
2 tsp chopped fresh coriander leaves (cilantro)
2 tsp red pepper flakes
Cut the tofu in 1 1/2 inch square pieces. Set aside.
Make a paste (with such small quantities, a mortar and pestle are probably the easiest method) of the garlic, coriander root, 3 seeded chili peppers, and salt. Add the vinegar and mix.
Dissolve the 1/4 cup sugar in 1/4 cup hot water and add it to the paste along with the 1/4 cup of chopped peanuts. Mix well (the food processor helps here) and put it in a serving bowl. Sprinkle with coriander leaves and red pepper flakes.
Put the 2 cups of peanut oil in a wok or frying pan over medium-high heat. Deep-fry the tofu (even the already deep-fried tofu) in hot (360 degree F, 180 degree C) oil for 1 minute (the fresh tofu for 5 minutes), until a light gold. Drain on paper towels.
Place the tofu on a serving plate and the bowl of peanut sauce next to it. Use the peanut sauce as a dip. Serve either hot or at room temperature.
Adapted from source: Practical Thai Cooking by Puangkram C. Schmitz and Michael J. Worman
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