Fried Tofu with Peanut Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
*natural peanut butter, 1/2 CupGarlic, 1 clove *Soy Sauce, 1 tbsp *Balsamic Vinegar, 2 tbsp Brown Sugar, 1 tbsp unpacked Pepper, red or cayenne, 1/8 tsp Salt, 1/4 tsp Hot water, 1/2 cup (8 fl oz) Tofu, firm, 1 block Peanut Oil, 1 cup for frying
1. Drain, then wrap the tofu and press it well. It should be quite dry since you'll be deep-frying it. (In the meantime, make the peanut sauce.) Cut the tofu into cubes about 3/4 inch across.
2. Heat the oil in a cast-iron skillet until hot enough to sizzle a piece of tofu. Add the tofu, 6 or 7 pieces at a time, and fry until golden but not brown. Turn them so that they color on all sides, then remove to paper toweling to drain. Sprinkle with salt and remove them to a serving dish.
3. Serve with the peanut sauce in a communal bowl or individual bowls and provide toothpicks for skewering and dipping.
To make the peanut sauce:
1. Combine all the ingredients in a food processor, except the water, and puree until smooth. Gradually pour in the water. Taste for sald and cayenne, adding more if necessary.
Authors notes:
Deep-frying gives
the tofu a golden crust and a soft interior, which is especially appealing when the tofu is skewered and dipped in a pungent peanut sauce. If deep-frying isn't something you want to do, you can shallow-fry the tofu or simply brown it in a dry, or lightly oiled skillet. The textural contrast wont be as evident, but with the peanut sauce on board, it will still be very good.
This smooth, peanuty sauce can be used as a dip for deep fried tofu, or as a dressing for noodles, served hot or cold. It keeps for weeks in the refrigerator and will thicken over time. Thin it with some of the noodle cooking water, stock, or even coconut milk, which will give a noticeable change in flavor of course.
NOTE: The high calories are because of the frying oil. If you dry fry in a nonstick skillet, the calories per serving drop down to around 335.
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user RATSAMONGUS.
2. Heat the oil in a cast-iron skillet until hot enough to sizzle a piece of tofu. Add the tofu, 6 or 7 pieces at a time, and fry until golden but not brown. Turn them so that they color on all sides, then remove to paper toweling to drain. Sprinkle with salt and remove them to a serving dish.
3. Serve with the peanut sauce in a communal bowl or individual bowls and provide toothpicks for skewering and dipping.
To make the peanut sauce:
1. Combine all the ingredients in a food processor, except the water, and puree until smooth. Gradually pour in the water. Taste for sald and cayenne, adding more if necessary.
Authors notes:
Deep-frying gives
the tofu a golden crust and a soft interior, which is especially appealing when the tofu is skewered and dipped in a pungent peanut sauce. If deep-frying isn't something you want to do, you can shallow-fry the tofu or simply brown it in a dry, or lightly oiled skillet. The textural contrast wont be as evident, but with the peanut sauce on board, it will still be very good.
This smooth, peanuty sauce can be used as a dip for deep fried tofu, or as a dressing for noodles, served hot or cold. It keeps for weeks in the refrigerator and will thicken over time. Thin it with some of the noodle cooking water, stock, or even coconut milk, which will give a noticeable change in flavor of course.
NOTE: The high calories are because of the frying oil. If you dry fry in a nonstick skillet, the calories per serving drop down to around 335.
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user RATSAMONGUS.
Nutritional Info Amount Per Serving
- Calories: 820.6
- Total Fat: 77.1 g
- Cholesterol: 0.0 mg
- Sodium: 386.3 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 3.9 g
- Protein: 20.1 g
Member Reviews
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TAYTUCK
I prepare the tofu by pressing it, cubing it and shaking the cubes in seasoned flour (soy, but wheat flour is ok as well). I put a bit of ginger and garlic powder in the flour. Place the coated cubes on a oil sprayed cookie sheet and back for 15 min. at 400. Turn over and bake another 15 min. - 7/28/08