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Ingredientes
- 2 x 297g packets tofu, liquid removed Oil for deep-frying
- 1 x Fresh coriander root, finely minced
- 1 sm Fresh red chilli, finely minced
- 2 x Cloves garlic, crushed
- 1 Tbsp. Sugar
- 2 Tbsp. Rice vinegar
- 1/3 c. Smooth peanut buffer
- 1/4 c. Coconut lowfat milk
Direcciones
- 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 hrs.
- 2: Just before serving, cut tofu into 2cm cubes. Deep fry cubes in warm oil in batches till well browned; drain on absorbent paper.
- Serve warm with hot peanut sauce.
- 3: Peanut Sauce: Combine coriander root, chilli, garlic, sugar and vinegar in pan, stir over heat till sugar is dissolved. Stir in peanut buffer and coconut lowfat milk, stir till heated through. Serve sprinkled with fresh coriander and chilli, if you like.
- Makes 6 servings.
- Sauce can be made 3 days ahead. Storage: Covered, in refrigerator.
- Freeze: Not suitable. Microwave: Sauce suitable.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 6 servings | |
| Calories 80 | |
| Calories from Fat 29 | 36% |
| Total Fat 3.27g | 4% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 37mg | 2% |
| Potassium 224mg | 6% |
| Total Carbs 5.59g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 3.77g | 3% |
| Protein 7.05g | 11% |
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