Fried Tofu

Chunky peanut butter	1 tbsp.
Cocnut milk	1/4 Cup
Peanut Oil	Varies
Pressed firm tofu	14 oz.
Soy Sauce	1 Tbsp.
Sugar	1 tsp.

1. Cut tofu into 1/2 inch cubes. Heat enough oil in a wok or frying pan to fill the pan about half an inch. When a bamboo chopstick or skewer placed at the bottom of the pan has bubbles forming around it the oil is hot enough. Gently place the tofu into the pan and cook until crisp and brown and has lost some of its original shape. Occassionally flip the tofu to allow them to cook evenly. Remove from the pan with a slotted spoon or something that will allow the grease to run off and dry off on paper towels.

2. Mix the peanut butter, soy sauce, coconut milk, chili sauce and sugar in a small sauce pan and heat until the sauce is thoroughly mixed and has thickened a bit.

3. Put the tofu on a serving plate or onto individual plates and drizzle the sauce over the top. Serve hot.