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Fried Beancurd with Sweet Nut Sauce (Tao Hou Tod)

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Recipe

 

Yield

3 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
16 ounces bean curd
ready fried
1 x vegetable oil
for deep-frying
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5 tablespoons white vinegar
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4 tablespoons sugar
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1 teaspoon salt
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½ teaspoon chili powder
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2 tablespoons peanuts
ground, roast
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1 x cilantro
to garnish
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Ingredients

Amount Measure Ingredient Features
462.4 ml/g bean curd
ready fried
1 x vegetable oil
for deep-frying
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75 ml white vinegar
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6E+1 ml sugar
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5 ml salt
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2.5 ml chili powder
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3E+1 ml peanuts
ground, roast
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1 x cilantro
to garnish
* Camera

Directions

Slice the beancurd cubes in half diagonally and deep-fry the eight triangles until the the white side is golden brown.

Drain and arrange on a serving dish and set aside.

In a saucepan heat the vinegar, sugar and salt until the mixture thickens.

Remove from the heat and add the chili powder and ground peanuts, stirring well until all the ingredients are thoroughly mixed.

Turn into a serving bowl, garnish with coriander leaves and serve with the beancurd.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 198g (7.0 oz)
Amount per Serving
Calories 32941% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 821mg 34%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 3%
Sugars g
Protein 41g
Vitamin A 3% Vitamin C 0%
Calcium 29% Iron 48%
* based on a 2,000 calorie diet How is this calculated?
 

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