Crispy fried tofu with sweet chilli and peanut dip (Tao hu thot)

1. Wrap the tofu in kitchen paper and press under a light weight for 15 minutes to release its water, then cut into 2-3 cm triangles or cubes.

2. Toast the peanuts in a dry frying pan and chop roughly.

3. Lightly salt the tofu pieces and coat thinly in cornflour.

4. Heat the oil to 180 °C and fry the tofu in batches for 4-5 minutes until golden and crisp on all sides; drain on kitchen paper.

5. Pour the sweet chilli sauce into a small bowl and sprinkle with the toasted peanuts and chopped coriander.

6. Serve the tofu hot with the dip.

Tip: A simple vegetarian street snack: crisp outside, soft inside. The drier the tofu before frying, the crisper it gets – don't skip the pressing.