Categories: Appetizers, Thai, Snacks, Tofu, Vegetarian 
      Yield: 6 servings 
  
      1 lb Tofu, pressed 
      2 ea Garlic cloves, chopped 
      1 ea Cilantro root, chopped 
      3 ea Dried red chilies, soaked & 
           -- chopped, seeded 
    1/2 ts Salt 
    3/4 c  Rice vinegar 
    1/4 c  Sugar 
    1/2 c  Peanuts, finely chopped 
      2 c  Peanut -=OR=- vegetable oil 
 
----------------------------------GARNISH---------------------------------- 
      2 ts Cilantro leaves, chopped 
      2 ts Red pepper flakes 
  
  Cut the tofu into cubes 1" X 1" X 1 1/2".  Set aside. 
   
  Make a paste of the garlic, cilantro root, chili peppers & salt.  Add 
  the vinegar & mix. 
   
  Dissolve the sugar in 1/4 c hot water & add it to the paste along 
  with the peanuts.  Sprinkle with cilantro leaves & red pepper flakes. 
   
  Put the oil in a wok & heat until hot.  Deep-fry the tofu for 5 
  minutes until it becomes light brown.  Drain on paper towels. 
   
  Place tofu on a serving plate with the peanut sauce next to it.  Use 
  the sauce as a dip.  Serve either hot or at room temperature. 
   
  NOTE:  Apparently you can buy tofu already deep-fried.  If using this 
  product, then only deep-fry it again for 1 minute. 
   
  Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking"