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"