Thai-Tao Hou Tod (Fried Beancurd With Sweet Nut Sauce)

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Thai-Tao Hou Tod (Fried Beancurd With Sweet Nut Sauce)

 

16 ounces ready-fried beancurd

oil for deep-frying

5 tablespoons vinegar, white

4 tablespoons sugar, granulated

1 teaspoon salt

1/2 teaspoon chili powder

2 tablespoons ground roast peanuts

coriander leaves

 

Slice the beancurd cubes in half diagonally and deep-fry the eight triangles

until the white side is golden brown. Drain and arrange on a serving dish and

set aside. In a saucepan heat the vinegar, sugar and salt until the mixture

thickens. Remove from the heat and add the chili powder and ground peanuts,

stirring well until all the ingredients are thoroughly mixed. Turn into a

serving bowl, garnish with coriander leaves and serve with the beancurd.

 

 

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