*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       x            297g packets tofu, drained
                         Oil for deep-frying
                         -----PEANUT SAUCE-----
    1                    Fresh coriander root,
                         -finely chopped
    1       sm           Fresh red chilli, finely
    2                    Cloves garlic, crushed
    1       tb           Sugar
    2       tb           Rice vinegar
      1/3   c            Smooth peanut butter
      1/4   c            Coconut milk
   This is one of my favorites.  Deep fried tofu with a
   peanut sauce for dipping.  This one calls for pressing
   the tofu first.  It makes it denser.
   1:  Wrap tofu in 3 sheets of absorbent paper, weigh
   down with plate; let stand for 4 hours.
   2:  Just before serving, cut tofu into 2cm cubes.
   Deep fry cubes in hot oil in batches until well
   browned; drain on absorbent paper. Serve hot with warm
   peanut sauce.
   3:  Peanut Sauce:  Combine coriander root, chilli,
   garlic, sugar and 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
   From “Easy Thai-style Cookery”, Edited by Maryanne
   Blacker, The Australian Women’s Weekly Home Library,
   1991.  ISBN 0-94912833-3
   Posted by Stephen Ceideberg; August 9 1993.
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