<p><b>Tofu</b></p><p>Heat the oil to extra fucking hot in a deep frying pan or a shallow
saucepan. The deeper the better, tbh, because this will splash all over
the place. Drain and then slice the tofu and while it’s still damp,
dredge it in flour. Make sure it is <i>completely covered</i>.</p><p>
When all of it is floured, the oil will probably be hot enough to start
frying. Using a spatula, slide 2 slices into the oil at a time. They’ll
cook pretty quick – maybe a minute on each side. You’re looking for the
flour coating to turn into a browned skin around the tofu, so flip them
when the underside gets brown and take them out after about that time on
the other side.</p><p><b>Sauce</b></p><p>Slowly <strike>mash</strike> blend the rice wine into the peanut
butter until it smooths out. Use a fork. Do not use a spoon. A spoon
will not end well for you. Mix in the chili garlic sauce.</p>This shit seriously only takes like 20 minutes to cook. I have just been Much Too Lazy to cook lately.