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Deep-fried Tofu With Peanut Sauce (Blacker)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: DEEP-FRIED TOFU WITH PEANUT SAUCE (BLACKER)
 Categories: Vegetarian
      Yield: 6 Servings
 
      2 x  297g packets tofu, drained
           Oil for deep-frying

MMMMM------------------------PEANUT SAUCE-----------------------------
      1    Fresh coriander root,
           -finely chopped
      1 sm Fresh red chilli, finely
           -chopped
      2    Cloves garlic, crushed
      1 tb Sugar
      2 tb Rice vinegar
    1/3 c  Smooth peanut buffer
    1/4 c  Coconut milk
 
  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.
  
  1:  Wrap tofu in 3 sheets of absorbent paper, weigh down with plate;
  let stand for 4 hours.
  
  2:  Just before serving, 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.
  
  3:  Peanut Sauce:  Combine coriander root, chilli, garlic, sugar and
  vinegar in pan, stir over heat until sugar is dissolved. Stir in
  peanut buffer 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.
  
  From "Easy Thai-style Cookery", Edited by Maryanne Blacker, The
  Australian Women's Weekly Home Library, 1991. ISBN 0-94912833-3
  
  Posted by Stephen Ceideberg; August 9 1993.
 
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