Press the tofu between paper towels to remove excess moisture, then cut into 2cm cubes.
Heat the vegetable oil in a wok or deep pan to 180°C until shimmering.
Carefully lower the tofu cubes into the hot oil and fry for 5-6 minutes until golden brown and crispy on all sides.
Remove the fried tofu with a slotted spoon and drain on paper towels.
Finely mince the garlic and slice the red onion and Thai chillies.
Heat 2 tablespoons of oil in a wok over high heat, add minced garlic and stir-fry until fragrant.
Add the minced pork and stir-fry over high heat for 4-5 minutes until cooked through, breaking it up as it cooks.
Season the cooked pork with soy sauce, fish sauce, palm sugar, lime juice, and white pepper. Stir well.
Arrange the crispy fried tofu on a serving plate.
Top the tofu with the cooked minced pork mixture.
Drizzle the sweet chilli sauce over the top.
Garnish with fresh coriander, sliced Thai red chillies, red onion slices, and crushed roasted peanuts.
Serve immediately while the tofu is still warm and crispy, with jasmine rice on the side.
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