Ingredients
- 3 chilies (dried red)
- 2 garlic (cloves)
- 1 cilantro root
- 475 gr tofu
- 425 gr peanut
- 100 gr peanuts
- 180 ml rice vinegar
- 50 gr sugar
- 6 gr pepper flakes (red)
- 1 gr salt
- 1 gr cilantro leaves
Cut the tofu into cubes 3 cm X 3 cm X 4 cm. Set aside. Make a paste of the garlic, cilantro root, chili peppers & salt. Add the vinegar & mix. Dissolve the sugar in quarter c hot water & add it to the paste along with the peanuts. Sprinkle with cilantro leaves & red pepper flakes. Put the oil in a wok & heat until hot. Deep-fry the tofu for 5 minutes until it becomes light brown. Drain on paper towels. Place tofu on a serving plate with the peanut sauce next to it. Use the sauce as a dip. Serve either hot or at room temperature. NOTE: Apparently you can buy tofu already deep-fried. If using this product, then only deep-fry it again for 1 minute. Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking"
