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Tofu Sauce

RG

This dip is intended to be served with deep-fried tofu.

Ingredients

  • 1 cup palm sugar
  • 3/4 cup white vinegar
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 serrano chiles, finely chopped
  • 3 tablespoons roasted peanuts, ground
  • 3 cilantro sprigs, chopped

Instructions

  1. Mix the first five ingredients in a pot and bring them to a slow boil over moderate heat. Cook, uncovered, until the mixture thickens slightly, about 15 minutes.
  2. When ready to serve, pour the mixture into a small serving bowl.
  3. Garnish with peanuts and cilantro.

If keeping in the refrigerator, keep without the garnish. In a sealed jar it will keep for 2 months.

Per Serving (excluding unknown items): 25 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 11g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 538mg Sodium

Exchanges: 1/2 Other Carbohydrates

Source: Thai Home-Cooking - recipe by William Crawford & Kamolmal Pootaraska


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