Deep-Fried Tofu With Peanut Sauce II

Another version of Deep-fried Tofu. 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
• 2  teaspoons cilantro leaves, chopped
• 1  red chili pepper, seeded and minced
• 2  garlic cloves, minced
• 1  tablespoon sugar
• 2  tablespoons rice vinegar
• 1⁄3 cup peanut butter (creamy of crunchy)
• 1⁄4 cup coconut milk
• 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. Cut the tofu into cubes 1″ X 1″ X 1 1/2“. Set aside.
3. Combine cilantro, chilli, garlic, sugar and vinegar in pan, stir over medium heat until sugar is dissolved. Add the peanut butter and coconut milk, stirring until heated through.
4. Put the oil in a wok and heat until hot.
5. Deep-fry the tofu for 5 minutes until it becomes light brown. Drain on paper towels.
6. Place tofu cubes on platter with a dish of the warm sauce for dipping.