Pat away any moisture from the tofu (bean curd), using absorbent kichen paper.

Heat the oil in a large wok until very hot. 

Cook the tofu (bean curd)in batches,for about 5 minutes, or until golden and crispy. 

Remove the tofu (bean curd) with a slotted spoon, transfer to absorbent kitchen paper and leave to drain.

To make the sauce:

Mix together the crunchy peanut butter,sweet chilli sauce, coconut milk, tomato puree and chopped peanuts in a bowl. Add a little boiling water if necessary to achieve a smooth consistency.

Transfer the crispy fried tofu (bean curd) to serving plates and serve with the peanut and chilli sauce.