Recipe - Fried Beancurd With Sweet Nut Sauce (Tao Hou

16 ounce Readyfried beancurd
Oil; for deepfrying
5 tablespoon White vinegar
4 tablespoon Sugar
1 teaspoon Salt
One half teaspoon Chili powder
2 tablespoon Ground roast peanuts

TO GARNISH
Coriander leaves

Slice the beancurd cubes in half diagonally and deepfry the eight
triangles until the the white side is golden brown. Drain and arrange on a
serving dish and set aside.

In a saucepan heat the vinegar, sugar and salt until the mixture thickens.
Remove from the heat and add the chili powder and ground peanuts, stirring
well until all the ingredients are thoroughly mixed. Turn into a serving
bowl, garnish with coriander leaves and serve with the beancurd.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typos by: Karen
Mintzias