Ingredients:
1 lb tofu
2 cloves garlic, coarsely chopped
1 coriander leaves, coarsely chopped ( if available)
3 dried red chili peppers, , seeded,soaked,and coarsely chopped
1/2 tablespoon salt
1/2 cup rice vinegar ( cider vinegar is fine)
1/4 cup sugar
1/4 cup hot water
3/4 cup finely chopped/crushed peanuts
2 cups peanut oil (for frying tofu) or 2 cups vegetable oil ( for frying tofu)
2 tablespoons chopped fresh coriander leaves
2 tablespoons red pepper flakes
Directions:
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, 3 seeded chili peppers, and salt.
Add the vinegar and mix.
Dissolve the 1/4 cup sugar in 1/4 cup hot water and add it to the paste along with the 1/4 cup 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 cup of peanut oil in a wok or frying pan over medium-high heat.
Deep-fry the tofu in hot (360 degrees Fahrenheit) oil 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.
Servings: 6
Time preparation: 15 min.
Time total: 20 min.