Make the Thai Fried Tofu Spicy Dipping Sauce:

In a small pan, mix the 1/4 cup white vinegar, 5 garlic cloves, 1/4 cup palm sugar or brown sugar, 3 tbsp. white sugar, 1/4 cup water and 1/2 tsp salt together. Bring it to a gentle simmer for a few minutes and once the sugar has dissolved, and it’s thickened up some, turn off the heat.

Put it in a bowl and sprinkle on the 1/4 cup crushed peanuts, 3-4 tsp roasted Thai chili flakes, to taste, and a handful of cilantro and mix it up.

Remove the moisture from the tofu to help it get crispy: 

Wrap tofu in a clean kitchen towel, place a heavy objects on top like 3 large cookbooks, and press for 15-20 minutes.

Prep the tofu:

Cut tofu into cubes or really whatever shape you want, but that’s what Thai Hubby likes.

In a bowl, mix cornstarch, and salt.

Toss tofu cubes in the cornstarch mixture until each piece is well coated. I like to do it one by one so each piece so you can make sure it’s coated well in the corn starch.

Deep-fry the tofu:

Heat enough peanut or canola oil to completely cover the tofu while it’s frying in a wok or your favorite pan you deep-fry in. Heat over medium-high heat until around 375 degrees, or when you drop a little crumble of tofu in it immediately starts to sizzle up.

Fry tofu in two batches. Don’t touch the tofu while it’s frying even though they might touch each other, it’s ok. If you try to pull them apart in the midst of frying they might tear.

Fry until golden brown and crispy, should just take a few minutes.

Drain on paper towels and eat when it’s hot and fresh with the sauce on the side so you can dip it, or drizzle it on top. Yum! Enjoy!