very finely minced fresh hot pepper, to taste (optional)
1 TB cornstarch, dissolved in 1 TB cold water
for the tofu
1 block of firm tofu (no need to press it)
1 1/2 tsp Ener-G, whisked with 5 TB cold water
3/4 cup cornstarch
vegetable oil, for frying
Place the first four sauce ingredients into a small saucepan. Bring to a boil, then whisk in the garlic, sambal, fresh hot pepper (if using) and allow to simmer for about a minute. Give it a taste, adjusting any of the flavors as needed. Allow it to simmer for a few minutes to slightly reduce. Then add in the cornstarch/water mixture and whisk until slightly thickened. Remove from the heat and set aside.
Cut the tofu block in half and then those halves into halves. Then cut the pieces into right-angle triangles. Set aside.
In a medium-sized pot, heat the oil (enough to submerge the triangles in) over medium-high heat. After about 7 minutes, test the oil’s readiness by inserting a wooden spoon into the pot—if bubbles immediately form around the spoon, the oil is ready.
Dip the tofu triangles into the Ener-G mixture, and then coat it in some of the cornstarch, making sure all sides are covered and tapping off any excess. Place the triangles, two at a time, into the oil and fry until golden, about 4 minutes. Make sure that they do not touch each other or stick to the bottom of the pan by using heat-resistant tongs to move them as needed. Carefully remove from the pot and place on paper towels to drain.
Serve immediately with the thai sweet chili sauce.