Crispy Bean Curd Cubes With Peanut Dipping Sa

Course : Dips
Serves: 4
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3/4 pound bean curd -- (tofu), cut into -- 1-inch cube
1 1/4 cups peanut oil -- for deep-frying
1 ounce roasted peanuts
1 tablespoon sugar
2 tablespoons water
2 teaspoons Chinese white rice vinegar -- or- cider vinegar
1 tablespoon finely chopped cilantro
1/2 teaspoon salt
1/2 teaspoon chili oil

Preparation / Directions:

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. Source: Asian Vegetarian Feast - by Ken Hom

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