| tofu Sauce source: thai Home-cooking - Recipe By William Crawford & Kamolmal Pootaraska 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 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. 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. 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 |
