Deep-Fried Tofu with Peanut Sauce Preparation Time: 20 minutes (plus standing time)| Cooking Time: 20 minutes 2 x 297g packets tofu, drained Oil for deep-frying PEANUT SAUCE 1 fresh coriander root, finely chopped 1 small fresh red chili, finely chopped 2 cloves garlic, crushed 1 tablespoon sugar 2 tablespoons rice vinegar 1/3 cup smooth peanut butter 1/4 cup coconut milk

Wrap tofu in 3 sheets of absorbent paper, weigh down with plate; stand 4 hours.

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.

PEANUT SAUCE: Combine coriander root, chili, garlic, sugar and vinegar in pan, stir over heat until sugar is dissolved. Stir in peanut butter and coconut milk, stir until hot. Serve sprinkled with fresh coriander and chili, if desired.

Serves 6.

Store
Sauce can be made 3 days ahead. Store, covered, in refrigerator.

Per serving: 25g fat, 321 calories.

Easy Thai Cooking, The Australian Women's Weekly Cookbooks