Fried Beancurd with Sweet Nut Sauce
Yield
3 servingsPrep
15 minCook
20 minReady
35 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
bean curd
ready fried |
|
| 1 | x |
vegetable oil
for deep-frying |
*
|
| 5 | tablespoons |
white vinegar
|
|
| 4 | tablespoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
chili powder
|
|
| 2 | tablespoons |
peanuts
roasted |
|
| To garnish | |||
| 1 | x |
cilantro
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
bean curd
ready fried |
|
| 1 | x |
vegetable oil
for deep-frying |
*
|
| 75 | ml |
white vinegar
|
|
| 6E+1 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
chili powder
|
|
| 3E+1 | ml |
peanuts
roasted |
|
| To garnish | |||
| 1 | x |
cilantro
|
*
|
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.
