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Categories:Viewed: 37 - Published at: a year ago
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
- 13 cup peanut butter (creamy of crunchy)
- 14 cup coconut milk
- 2 cups peanut oil
Method
- 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.
- Cut the tofu into cubes 1 X 1 X 1 1/2.
- Set aside.
- 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.
- Put the oil in a wok and heat until hot.
- Deep-fry the tofu for 5 minutes until it becomes light brown.
- Drain on paper towels.
- Place tofu cubes on platter with a dish of the warm sauce for dipping.
