Tofu Sauce

Course : Dips
Serves: 1
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1 cup palm sugar
3/4 cup white vinegar
1/2 cup water
1/4 teaspoon salt
2 medium serrano chilies -- stemmed and finely chopped
3 tablespoons roasted peanuts -- ground
3 piece cilantro sprigs -- chopped

Preparation / Directions:

Mix the first five ingredients in a pot and bring them to a slow boil over moderate heat. Cook, uncovered, until the mixture thickens slightly, about 15 minutes. When ready to serve, pour the mixture into a small serving bowl and garnish with peanuts and cilantro. This dip is intended to be served with deep-fried tofu. If keeping in the refrigerator, keep without the garnish. In a sealed jar it will keep for 2 months. William Crawford and Kamolmal Pootaraska, "Thai Home-Cooking"

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