Deep-Fried Tofu with Peanut Sauce (Blacker)

• 594 grams tofu drained
• 1 x vegetable oil for deep frying
• 1 Fresh coriander root finely chopped
• 1 small hot chili peppers finely chopped
• 2 cloves garlic crushed
• 1 tablespoon sugar
• 2 tablespoons rice vinegar
• 13 cup peanut butter smooth
• 1/4 cup coconut milk

1. Wrap tofu in 3 sheets of absorbent paper, weigh down with plate; let stand for 4 hours.
2. Just before serving, cut tofu into 2 centimetre cubes.
3. Deep fry cubes in hot oil in batches until well browned; drain on absorbent paper.
4. Serve hot with warm peanut sauce.
5. Peanut Sauce: Combine coriander root, chilli, garlic, sugar and vinegar in pan, stir over heat until sugar is dissolved.
6. Stir in peanut butter and coconut milk, stir until heated through.
7. Serve sprinkled with fresh coriander and chilli, if desired.
8. Makes 6 servings.
9. Sauce can be made 3 days ahead.
10. Storage: Covered, in refrigerator.
11. Freeze: Not suitable.
12. Microwave: Sauce suitable.

vegetable oil, fresh coriander root, hot chili peppers, garlic, sugar, rice vinegar, peanut butter, coconut milk

Taken from recipeland.com/recipe/v/deep-fried-tofu-peanut-sauce-bl-44868 (may not work)