Deep-Fried Tofu with Peanut Sauce
Yield
6 servingsPrep
20 minCook
5 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
tofu
pressed |
|
| 2 | cloves |
garlic
chopped |
|
| 1 | each |
cilantro root
chopped |
* |
| 3 | each |
dried red chiles
soaked, chopped, seeded |
* |
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
rice vinegar
|
|
| ¼ | cup |
sugar
|
|
| ½ | cup |
peanuts
finely chopped |
|
| 2 | cups |
peanut oil
or vegetable oil |
|
| Garnish | |||
| 2 | teaspoons |
cilantro
chopped |
|
| 2 | teaspoons |
red pepper flakes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
tofu
pressed |
|
| 2 | cloves |
garlic
chopped |
|
| 1 | each |
cilantro root
chopped |
* |
| 3 | each |
dried red chiles
soaked, chopped, seeded |
* |
| 2.5 | ml |
salt
|
|
| 177 | ml |
rice vinegar
|
|
| 59 | ml |
sugar
|
|
| 118 | ml |
peanuts
finely chopped |
|
| 473 | ml |
peanut oil
or vegetable oil |
|
| Garnish | |||
| 1E+1 | ml |
cilantro
chopped |
|
| 1E+1 | ml |
red pepper flakes
|
|
Directions
Cut the tofu into cubes 1" X 1" X 1 1/2". Set aside.
Make a paste of the garlic, cilantro root, chili peppers and salt.
Add the vinegar and mix.
Dissolve the sugar in ¼ cup hot water and add it to the paste along with the peanuts.
Sprinkle with cilantro leaves and red pepper flakes.
Put the oil in a wok and 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.
