Deep-Fried Tofu with Peanut Sauce (Blacker)

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.

Yields:	6 servings
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Wrap tofu in 3 sheets of absorbent paper, weigh down with plate; let stand for 4 hours.

Just before serving, cut tofu into 2 centimetre 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, chilli, garlic, sugar and vinegar in pan, stir over heat until sugar is dissolved.

Stir in peanut butter 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 suitable.

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I made this because it sounded soooo good! It was delicious. And those in my family that tried it really liked it too!

Reviewed by scarletm