Deep-fried tofu with peanut sauce

Draining the tofu is an important step to ensure there isn't too much moisture while deep frying. The result is delicious, golden, crispy tofu bites.

Ingredients

2 x 297g packets tofu, drained oil for deep-frying

1 fresh coriander root, finely chopped

1 small_piece fresh red chilli, finely chopped

2 clove garlic, crushed

1 tablespoon sugar

2 tablespoon rice vinegar

1/3 cup (90g) smooth peanut butter

1/4 cup (60ml) coconut milk

Method

1.Wrap tofu in 3 sheets of absorbent paper, weigh down with plate; stand 4 hours.

2.Make peanut sauce. Combine coriander root, chilli, garlic, sugar and vinegar in pan, stir over heat until sugar is dissolved. Stir in peanut butter and coconut milk, stir until hot. Serve sprinkled with fresh coriander and chilli, if desired.

3.Cut tofu into 2cm cubes. Deep-fry cubes in hot oil in batches until well browned; drain on absorbent paper. Serve hot with warm peanut sauce.

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