Deep-fried tofu with sweet chili peanut dipping sauce

Blend the spur chilies with a clove of garlic, water, white vinegar and tamarind.

Transfer to a pot and add granulated sugar, chopped palm sugar and a little salt.

Bring to a simmer and simmer a few minutes until thick; turn off the heat while still a little too runny, as it thickens on cooling.

Taste once cooled and adjust; add a little more vinegar.

Finish the sauce with chili flakes and peanuts; add chopped cilantro only when ready to serve so it does not wilt.

Cut firm tofu into triangles, salt lightly and let sit a few minutes so the salt dissolves on the surface.

Deep-fry in oil at about 375, slightly hotter than normal; let pieces that stick together firm up about a minute before pulling them apart.

Fry to a light golden brown, crispy at the edges; longer frying dries the tofu out.

Serve with the dipping sauce, topped with extra peanuts and cilantro.