Deep-Fried Tofu With Peanut Sauce

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.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 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

Directions

1. 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.
2. Soak dried chilies in hot water to soften. Remove seeds and chop chilies.
3. Cut the tofu into cubes 1″ X 1″ X 1 1/2“. Set aside.
4. Make a paste of the garlic, cilantro root, chili peppers and salt. Add the vinegar and mix.
5. Dissolve the sugar in the hot water and add it to the paste along with the peanuts. Sprinkle with cilantro leaves & red pepper flakes.
6. Put the oil in a wok and heat until hot.
7. Deep-fry the tofu for 5 minutes until it becomes light brown. Drain on paper towels.
8. 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.