Step 1

Heat the sesame oil in a small pot over medium-low heat. Add in the garlic cloves and saute and stir for about a minute. Add in the scallions and saute for another minute. Add in the lemongrass, curry powder and red chili flakes and stir until blended and remove from the heat.

Step 2

While the mixture is still warm, add in the chunky peanut butter and gently stir until well-blended. Add in the soy sauce, crushed peanuts and cilantro and stir again. Set aside.

Step 3

Cut the tofu block in half and then cut each of those haves into right angle triangles. Cut a small 1/8-inch wide slit in the longest side of the triangle. Dab the moisture off of the tofu with some paper towels and set aside.

Step 4

In a medium-sized pot, heat the oil (enough to submerge the triangles in) over medium-high heat.

Step 5

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.

Step 6

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. Carefully remove from the pot and place on paper towels to drain.

Step 7

Once the triangles have cooled enough to handle, carefully break open the recess and spoon an overflowing amount of the lemongrass-garlic mixture into it. Serve immediately.