Tofu Sauce

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Tofu Sauce

 

1 cup palm sugar

3/4 cup white vinegar

1/2 cup water

1/4 teaspoon salt

2 serrano chilies, stemmed, finely chopped

3 tablespoons roasted peanuts, ground

3 cilantro sprigs, chopped

 

Mix the first five ingredients in a pot, bring them to a slow boil over

moderate heat. Cook, uncovered, until the mixture thickens slightly, about 15

minutes. When ready to serve, pour the mixture into a small serving bowl,

garnish with peanuts and cilantro. This dip is intended to be served with

deep-fried tofu. If keeping in the refrigerator, keep without the garnish. In a

sealed jar it will keep for 2 months.

 

 

 

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