In this delectable recipe, based on a dish I once enjoyed in Thailand, the peanut dipping sauce provides the zest and colour for the beancurd. In Thailand, roasted peanuts are pounded into a paste which is much easier to use than our peanut butter; some little bits of peanut are left in the paste to provide a crunchy texture. Here, the fried cubes of beancurd, crusty on the outside and spongy soft inside, are dipped into the peanut sauce, making a delightful starter or cocktail food. Serve the beancurd hot, as its skin toughens as it cools.
Cut the beancurd into
Heat the oil in a deep-fat fryer or large wok until it almost smokes. Deep-fry the beancurd cubes for 1–2 minutes in two batches. When each batch of beancurd cubes is lightly browned, remove and drain well on kitchen paper.
Arrange the beancurd cubes on a platter and serve the peanut sauce separately for dipping.
© 1995 Ken Hom. All rights reserved.