Take 1 15 oz thing of extra firm tofu.
Put cloth or paper towel over and remove excess water.
Cut into bit size pieces.
Cover tofu with corn starch, make sure you give it a good coating.
Heat up wok, place oil inside. I use extra virgin olive oil. Probably about 2 tablespoons.
Take covered tofu and place into oil, turn over until you have a nice golden brown color.
Drain excess oil if there is any left over.
Turn heat to low.
Cover tofu in Bangkok Padang Peanut Sauce.
Serve on top a bed of rice.
Source of recipe: I made this up on day!