Crispy Bean Curd Cubes With Peanut Dipping Sauce
appetizers, beans, chinese, sauces, vegetarian
3/4 lb bean curd (tofu) cut into 1-inch c; ubes
1 1/4 cup peanut oil; for deep-frying
----SAUCE----
1 oz roasted peanuts
1 tablespoon sugar
2 tablespoon water
2 teaspoon chinese white rice vinegar or- cide; r vinegar
1 tablespoon finely chopped cilantro
1/2 teaspoon salt
1/2 teaspoon chili oil
Combine the sauce ingredients together in a small bowl and set aside.
Heat the 1 1/4 cups oil in a deep-fat fryer or a large wok until it almost smokes. Deep-fry the bean curd cubes in two batches. When each batch of bean curd cubes is lightly browned, remove and drain well on paper towel.
Arrange the bean curd cubes on a platter and serve the peanut sauce separately as a dipping sauce.
Ken Hom, "Asian Vegetaraian Feast"
Yield: 4 servings