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| 1 x ca. 450 g | Tofu pressed |
| 2 | cloves garlic chopped |
| 1 | Cilantro root, chopped |
| 3 | Dried red chilies, soaked & chopped, seeded |
| 1/2 Teelöffel | salt |
| 3/4 Tasse | rice vinegar |
| 1/4 Tasse | sugar |
| 1/2 Tasse | Peanuts finely chopped |
| 2 Tasse | Peanut -=Or=- vegetable oil |
| 2 Teelöffel | Cilantro leaves chopped |
| 2 Teelöffel | red pepper flakes |
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Cut the tofu into cubes 1" X 1" X 1 1/2". Set aside.
Make a paste of the garlic, cilantro root, chili peppers & salt. Add the vinegar & mix.
Dissolve the sugar in 1/4 c hot water & add it to the paste along with the peanuts. Sprinkle with cilantro leaves & red pepper flakes.
Put the oil in a wok & heat until hot. Deep-fry the tofu for 5 minutes until it becomes light brown. Drain on paper towels.
Place tofu on a serving plate with the peanut sauce next to it. Use the sauce as a dip. Serve either hot or at room temperature.
product, then only deep-fry it again for 1 minute.
Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking"
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