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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place 2 layers of paper towels on a plate, set tofu block on top, and cover with 2 more paper towels and a heavy pan or metal press and let sit 30 minutes to remove excess water from tofu. | 2. Cut the tofu into cubes 1″ X 1″ X 1 1/2“. Set aside. | 3. Combine cilantro, chilli, garlic, sugar and vinegar in pan, stir over medium heat until sugar is dissolved. Add the peanut butter and coconut milk, stirring until heated through. | 4. Put the oil in a wok and heat until hot. | 5. Deep-fry the tofu for 5 minutes until it becomes light brown. Drain on paper towels. | 6. Place tofu cubes on platter with a dish of the warm sauce for dipping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tofu	1		drained firm	40.8233	0.7881	4.896	2.4721
cilantro leaf	2	teaspoons	chopped	0.1533	0.0245	0.0142	0.0035
red chili pepper	1		seeded minced	1.25	0.2753	0.0584	0.0138
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
rice vinegar	2	tablespoons		-	-	-	-
peanut butter	1/3	cup		506.54	18.5502	20.6916	42.9484
coconut milk	1/4	cup		138.0	3.324	1.374	14.304
peanut oil	2	cups		3818.88	0.0	0.0	432.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.