Recipe - Crispy Bean Curd Cubes With Peanut Dipping Sa

Three fourths pound Bean curd (tofu)
cut into 1inch cubes
1 One fourth cup Peanut oil; for deepfrying

SAUCE
1 ounce Roasted peanuts
1 tablespoon Sugar
2 tablespoon Water
2 teaspoon Chinese white rice vinegar
OR cider vinegar
1 tablespoon Finely chopped cilantro
One half teaspoon Salt
One half teaspoon Chili oil

Combine the sauce ingredients together in a small bowl and set aside.

Heat the 1 One fourth cups oil in a deepfat fryer or a large wok until it almost
smokes. Deepfry 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 Vegetaraian Feast by Ken Hom

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini