Deep-fried Tofu With Peanut Sauce

Ingredients

297 g packets tofu
1 coriander root
1 chilli
2 garlic
1 tb sugar
2 tb rice vinegar
3/8 c smooth peanut buffer
1/4 c 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