---------- Recipe via Meal-Master (tm) v8.01
       Title: Tofu Sauce
  Categories: Curries, Thai, Sauces, Pastes, Dips
       Yield: 1 recipe
       1 c  Palm sugar
     3/4 c  White vinegar
     1/2 c  Water
     1/4 ts Salt
       2 ea Serrano chilies, stemmed &
            -- finely chopped
       3 tb Roasted peanuts, ground
       3 ea Cilantro sprigs, chopped
   Mix the first five ingredients in a pot & 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 & cilantro.
   This dip is intended to be served with deep-fried tofu.  If keeping
   in the refirgerator, keep without the garnish.  In a sealed jar it
   will keep for 2 months.
   William Crawford & Kamolmal Pootaraska, “Thai Home-Cooking”