Prep 30 mins
Cook 10 mins
A vegetarian appetizer with a Thai flavor. The peanut oil is for frying so the nutritional info is off, since it figures in the whole amount used.
- 1 lb firm tofu, drained
- 3 dried red chilies
- 2 garlic cloves, chopped
- 2 cilantro stems, chopped
- 1⁄2 teaspoon salt
- 3⁄4 cup rice vinegar
- 14 cups hot water
- 1⁄4 cup sugar
- 1⁄2 cup roasted peanuts, finely chopped
- 2 teaspoons cilantro leaves, chopped
- 2 teaspoons red pepper flakes
- 2 cups peanut oil
- Place 2 layers of paper towels on a plate, set tofu block on top, and cover with 2 more paper towels and a heavy pan or metal press and let sit 30 minutes to remove excess water from tofu.
- Soak dried chilies in hot water to soften. Remove seeds and chop chilies.
- Cut the tofu into cubes 1″ X 1″ X 1 1/2“. Set aside.
- Make a paste of the garlic, cilantro root, chili peppers and salt. Add the vinegar and mix.
- Dissolve the sugar in the hot water and add it to the paste along with the peanuts. Sprinkle with cilantro leaves & red pepper flakes.
- Put the oil in a wok and heat until hot.
- Deep-fry the tofu for 5 minutes until it becomes light brown. Drain on paper towels.
- Place tofu on a serving plate with the peanut sauce and some toothpicks next to it. Use the sauce as a dip. Serve either hot or at room temperature.