riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer) (08/08/90)
In article <1990Jul29.064407.13088@mthvax.cs.miami.edu>, dopey@iwtil.att.com (James C Blasius) writes... >Last time I was in Seattle I had something magnificent at at >Thai restaurant - fried tofu on spinach with peanut sauce. It >was delicious, and the peanut sauce seems like it would be >versatile. I can't find it in the asian markets around here - >anybody have a recipe? Deep-Fried Tofu with Peanut Sauce --------------------------------- From: Practical Thai Cooking by Puangkram C. Schmitz and Michael J. Worman (Pub --> Kodansha International) 1 lb (450 gm) deep-fried tofu (Japanese: nama age) (substitute regular tofu -- you will deep-fry yourself; see below) 2 cloves garlic, coarsely chopped 1 coriander root (if available), coarsely chopped 3 dried red chili peppers, seeded, soaked, and coarsely chopped 1/2 t salt 1/2 c rice vinegar (cider vinegar is fine) 1/4 c sugar + 1/4 c hot water 3/4 c finely chopped or crushed peanuts 2 c peanut oil (or vegetable oil) for frying tofu Garnishes: 2 t chopped fresh coriander leaves (cilantro) 2 t red pepper flakes Cut the tofu in 1 1/2 inch square pieces. Set aside. Make a paste (with such small quantities, a mortar and pestle are probably the easiest method) of the garlic, coriander root, 3 seeded chili peppers, and salt. Add the vinegar and mix. Dissolve the 1/4 c sugar in 1/4 c hot water and add it to the paste along with the 1/4 c of chopped peanuts. Mix well (the food processor helps here) and put it in a serving bowl. Sprinkle with coriander leaves and red pepper flakes. Put the 2 c of peanut oil in a wok or frying pan over medium-high heat. Deep-fry the tofu (even the already deep-fried stuff) in hot (360 deg F, 180 deg C) oil for 1 minute (the fresh tofu for 5 minutes), until a light gold. Drain on paper towels. Place the tofu on a serving plate and the bowl of peanut sauce next to it. Use the peanut sauce as a dip. Serve either hot or at room temperature.