Tofu Sauce 1 cup palm sugar 3/4 cup white vinegar 1/2 cup water 1/4 teaspoon salt 2 each serrano chilies stemmed, finely chopped 3 tablespoon roasted peanuts ground 3 each 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 refrigerator, keep without the garnish. In a sealed jar it will keep for 2 months. Yield: 1