Deep-Fried Tofu with Peanut Sauce

leitesculinaria.com

Natalie1953

subheading: For the deep-fried tofu:

13 ounces firm tofu (380 g)

Peanut oil, for frying (4 tablespoons if shallow frying and 1 quart if deep-frying)

subheading: For the peanut sauce:

1 teaspoon tamarind pulp (8 g)

1 tablespoon hot water (15 ml)

½ cup raw peanuts (70 g)

1 large garlic clove, crushed (4 g)

½ teaspoon dried shrimp paste* (found in Asian markets)

½ cup crushed roasted peanuts (about 140 g)

2 tablespoons dark soy sauce (30 ml)

½ teaspoon sambal oelek, hot chile paste, or store-bought or homemade Sriracha sauce

1 teaspoon palm sugar or dark brown sugar (4 g)

½ cup full-fat canned coconut milk (120 ml)

1 cup shredded green cabbage (75 g)

1 cup fresh mung bean sprouts, trimmed (115 g)

4 scallions, thinly sliced

Directions at leitesculinaria.com

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