This recipe is a revision of Mollie
Katzen's recipe in her "Still Life With Menu Cookbook"
Ingredients:
1/2 lb very firm tofu
1/2 cup peanuts, coarsely ground in a food processor
1/2 cup of peanut butter (100% peanuts)
4 tablespoons regular vinegar
grated rind of 1 lime
2 Tablespoons of fresh lime juice
3 Tablespoons honey
salt to taste
1/2 teaspoon of crushed red pepper (to taste)
1/3 cup of hot water
cornstarch for dredging
peanut oil for sauteeing
Instructions:
1. Cut tofu into 1" cubes.
2. Fill a medium saucepan with water and bring to a boil. Add tofu
and boil for 5-8 minutes. Remove with slotted spoon, drain well
and let cool.
3. Combine peanuts, vinegar, honey, lime rind, lime juice. salt,
red pepper and water in a small saucepan and cook uncovered over
low heat for 5-8 minutes. Set aside. Add more water if the sauce
is too thick.
4. Place cornstarch on a large plate (don't go crazy with the cornstarch)
and lightly dredge the tofu. Shake off the excess.
5. Heat a medium-large skillet and add 2 Tablespoons of peanut oil.
Saute tofu chunks until lightly brown and crisp. Remove with slotted
spoon and place on paper towels to drain.
6. Serve the chunks with dipping sauce.
7. Optional additions: add cilantro on top of tofu, carmelize onions
and put on top of tofu or serve tofu on top of blanched or sauteed
baby bok choy.
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