- 350 g firm tofu
- Vegetable oil for frying
Sweet Chili Peanut Sauce
- 2 spur chilies, you can substitute other mild red chilies or ¼ of a red bell pepper
- 1 large clove garlic
- 3 Tbsp white vinegar
- 3 Tbsp tamarind juice
- 3 Tbsp water
- 3 Tbsp granulated sugar
- 3 Tbsp palm sugar, chopped
- ¼ tsp salt
- Roasted chili flakes, to taste
- 3–4 Tbsp coarsely ground roasted peanuts
- 2 Tbsp cilantro, finely chopped
For the sauce: In a blender add chilies, garlic, water, vinegar and tamarind; blend until there are no more big chunks (doesn’t need to be perfectly smooth) and transfer into a small pot. Add sugar, palm sugar, salt and chili flakes and simmer for 3-5 minutes to reduce until the dip is slightly runnier than ideal as it will thicken when cooled. Let cool completely, if you want the dip to be thicker, reduce it a bit more. Taste and adjust seasoning. When ready to serve stir in peanuts and cilantro.
For the tofu: Add oil to a wok or pot until it is deeper than the thickness of your tofu. Preheat the oil to 375 °F then fry tofu for about 3-4 minutes or until golden brown. If the tofu sticks to each other, let them fry until they just start to turn colour before pulling them apart, if you pull them apart before they’ve had a chance to firm up you may tear them.
Serve while still hot!