Name: Party Coffee Cake
Yield: 6
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

Deep-fried Tofu With Peanut Sauce

Original | MetricPrint

Mexican cuisine

Tofu, Sauce, Coconut, Milk, Garlic, Fry

Ingredients

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

servings

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

Deep-fried Tofu With Peanut Sauce

Mexican cuisine

Ingredients

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