Deep-Fried Tofu With Peanut Sauce
- 2 None (14-oz) packets tofu, drained
- None None Oil for deep-frying
- 1 None fresh cilantro root, finely chopped, plus leaves for garnish
- 1 None fresh red chili, finely chopped
- 2 cloves garlic, minced
- 1 tbsp sugar
- 2 tbsp rice vinegar
- 1/3 cup smooth peanut butter
- 1/4 cup coconut milk
- Wrap tofu in 3 sheets of paper towel, weigh down with plate; stand for 4 hours.
- To make peanut sauce, combine cilantro root, chili, garlic, sugar, and vinegar in pan, stir over heat until sugar is dissolved. Stir in peanut butter and coconut milk; stir until hot. Serve sprinkled with fresh cilantro and chili.
- Cut tofu into 1-inch cubes. Deep-fry cubes in hot oil in batches until well browned; drain on paper towels. Serve hot with warm peanut sauce.
packets, cilantro root, red chili, garlic, sugar, rice vinegar, smooth peanut butter, coconut milk
Taken from recipes-plus.com/api/v2.0/recipes/29143 (may not work)