This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
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
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"