Deep-fried Tofu With Peanut Sauce

Ingredients

270 gr packets tofu
1 coriander root
1 chilli
2 garlic
14 gr sugar
30 ml rice vinegar
65 gr smooth peanut buffer
60 ml coconut milk
1 wrap tofu in
3 sheets of absorbent paper
2 just before
2 cm
3 peanut sauce combine coriander root

Instructions

vinegar in pan, stir over heat until sugar is dissolved. Stir in peanut buffer and coconut milk, stir until heated through. Serve sprinkled with fresh coriander and chilli, if desired. Makes 6 servings. Sauce can be made 3 days ahead. Storage: Covered, in refrigerator. Freeze: Not suitable. Microwave: Sauce suitable. From "Easy Thai-style Cookery", Edited by Maryanne Blacker, The Australian Women's Weekly Home Library, 199

1. ISBN 0-94912833-3