Recipe by Mirj
Do you want to know a secret? This is my favorite thing to eat when I'm alone in the house (rare) in front of the TV watching soap operas.
Top Review by riffraff
The sauce for this is SO GOOD! It was my mother's first time to eat tofu and she gave it a 5 star rating. I loved it. We spent the rest of the night trying to figure out what else we could use the sauce for. She voted egg rolls, I am thinking salmon. Thanks again.
- 453.59 g tofu
- 2 clove garlic, coarsely chopped
- 1 coriander leaves, coarsely chopped (if available)
- 3 dried red chili peppers, , seeded,soaked,and coarsely chopped
- 7.39 ml salt
- 118.29 ml rice vinegar (cider vinegar is fine)
- 59.14 ml sugar
- 59.14 ml hot water
- 177.44 ml finely chopped/crushed peanuts
- 473.18 ml peanut oil (for frying tofu) or 473.18 ml vegetable oil (for frying tofu)
- 29.58 ml chopped fresh coriander leaves
- 29.58 ml red pepper flakes
Directions See How It's Made
- Cut the tofu in 1- 1/2 inch square pieces.
- Set aside.
- Make a paste (with such small quantities, a mortar and pestle are probably the easiest method) of the garlic, coriander, 3 seeded chili peppers, and salt.
- Add the vinegar and mix.
- Dissolve the 1/4 cup sugar in 1/4 cup hot water and add it to the paste along with the 1/4 cup of chopped peanuts.
- Mix well (the food processor helps here) and put it in a serving bowl.
- Sprinkle with coriander leaves and red pepper flakes.
- Put the 2 cup of peanut oil in a wok or frying pan over medium-high heat.
- Deep-fry the tofu in hot (360 degrees Fahrenheit) oil for 5 minutes, until a light gold.
- Drain on paper towels.
- Place the tofu on a serving plate and the bowl of peanut sauce next to it.
- Use the peanut sauce as a dip.
- Serve either hot or at room temperature.