Ingredients

3/4 pound bean curd (tofu) cut into 1 inch cubes
1 1/4 C. peanut oil for deep frying
Sauce
1 ounce roasted peanuts
1 Tbsp. sugar
2 Tbsp. water
2 tsp. Chinese white rice vinegar or cider vinegar
1 Tbsp. finely chopped cilantro
1/2 tsp. salt
1/2 tsp. chili oil

Cooking Instructions

Combine the sauce ingredients together in a small bowl and set aside. Heat the 1 1/4 C. oil in a deep fat fryer or a large wok until it almost smokes. Deep fry the bean curd cubes in two batches. When each batch of bean curd cubes is lightly browned, remove and drain well on paper towel. Arrange the bean curd cubes on a platter and serve the peanut sauce separately as a dipping sauce.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)