8 ounces (250 g) firm tofu
1⁄4 (50 mL) cup rice flour
2 tbsp (30 mL) cornstarch
5 cups (1.25L) vegetable oil (for deep frying)
Thai Kitchen® Sweet Red Chili Sauce
Thai Kitchen® Peanut Satay Sauce
Lettuce leaves and cucumber slices
Fresh cilantro sprigs (optional)
DRAIN tofu. Wrap tightly in clean kitchen towel to remove moisture. Let stand 20 minutes. Cut tofu into 2x1x1/4-inch strips. Mix rice flour and cornstarch in shallow dish. Coat tofu with flour mixture.
HEAT oil to 385°F in wok or large skillet on medium heat. Deep fry tofu strips 7 to 8 minutes or until golden brown. Drain on paper towels.
SERVE with Sweet Red Chili Sauce and Peanut Satay Sauce, and lettuce leaves and cucumber slices. Garnish with cilantro, if desired.