Fried Tofu with Peanut Sauce

One day as I was reading my go to vegetarian book by Deborah Madison I wondering what else she has written since I have two of her books and love them very much.  After a quick search I backed it up to find this gem all about tofu called "This Can't Be Tofu!".  It's a great resource on what to do with tofu.  Here's my first go at one of the recipes and it is a winner..  can't go wrong with fried tofu and peanut sauce!  I cut mine into logs, thinned with vegetable broth and ate on a bed of shredded cabbage topped with gomasio.

Fried Tofu with Peanut Sauce
Deborah Madison, "This Can't Be Tofu!"

Deep frying give the tofu a golden crust and a soft interior, which is especially appealing when the tofu is skewered and dipped in a pungent peanut sauce.  If deep frying isn't something you want to do, you can shallow fry the tofu or simply brown in a dry, or lightly oiled skillet.  The textural contrast won't be as evident, but with the peanut sauce on board, it will still be very good.

1 carton firm tofu
peanut sauce
1 cup peanut oil
salt

1.    Drain, then wrap the tofu and press it well.  It should be quite dry since you'll be deep frying it.  (In the meantime, make the peanut sauce).  Cut the tofu into cubes about 3/4" across.

2.    Heat the oil in a cast iron skillet until hot enough to sizzle a piece of tofu.  Add the tofu, 6-7 pieces at a time, and fry until golden but not brown.  Turn them so they color on all sides, then remove to paper toweling to drain.  Sprinkle with salt and remove them to a serving dish.

3.    Serve with the peanut sauce in a communal bowl or individual bowls and provide toothpicks for skewering and dipping.

1 carton firm tofu
peanut sauce
1 cup peanut oil
salt

Peanut Sauce
Deborah Madison, "This Can't Be Tofu!"

This smooth, peanuty sauce can be used as a dip for deep fried tofu, or as a dressing for noodles, served hot or cold.  It keeps for weeks in the refrigerator, and will thicken over time.  Thin it with some of the noodle cooking water, stock or even coconut milk, which will give a noticeable change in flavor, of course.

1/2 cup peanut butter
1 large garlic clove
3 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 tablespoon sugar
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 cup hot water
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1.    Combine all the ingredients in a food processor except the water, and puree until smooth.  Gradually pour in the water.  Taste for salt and cayenne, adding more if necessary.