 |
 |
Articles / TULARC / Food / 20th Century Appetizer Recipes / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
Crispy Bean Curd Cubes with Peanut Dipping Sauce |
|
||
|
||||
|
|
|
||
|
||||
|
|
Articles / TULARC / Food / 20th Century Appetizer Recipes / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
Crispy Bean Curd Cubes with Peanut Dipping Sauce |
|
||
|
||||
|
|
|
||
|
||||
|
|
|
|
||
|
||
|
|
|
|
||
|
|
||
|
||
|
|
|
|
||
|
||
This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
3/4 lb Bean curd (tofu) cut into
1-inch cubes 1 1/4 c Peanut oil; for deep-frying
1 oz Roasted peanuts
1 tb Sugar
2 tb Water
2 ts Chinese white rice vinegar OR- cider vinegar
1 tb Finely chopped cilantro
1/2 ts Salt
1/2 ts Chili oil
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.
From: Asian Vegetaraian Feast - by Ken Hom
Continue to:
Related Recipes:
Appetizers, food, recipes, cooking, cookbook, preparation, ingredients, advice, nutrition
|
|
|
|
 |
|