Fried Tofu and Peanut Dipping Sauce

This is a common Thai street food that I like. I also use this fried tofu in my Udon noodle soup or Pad Thai (stir-fried rice noodles).
The peanut dipping sauce is versatile but it has the same flavor profile - sweet, sour, and a little bit salty and spicy. I am using a shortcut to make this dipping sauce from my pantry.
Ingredients:
1 block firm or extra-firm tofu
Salt and black pepper to taste
Some all-purpose flour for coating
Oil for frying or deep frying (I use peanut oil.)
Dipping sauce:
1/2 to 2/3 cup sweet chili sauce (Thai chicken sauce)
1~2 tbsp red wine vinegar or white vinegar or as needed
1/2 cup crushed roasted peanut, lightly salted, more or less
Method:
1. Rinse the tofu with water, pat dry, and let sit on a thick layer of paper towel to dry out a little bit.
2. In a non-stick skillet, heat enough oil (about 1/2 inch of oil) over medium-high heat (350-375 deg. F).
3. Cut the tofu block into quarters, then cut each quarter diagonally to make 2 triangular shapes.
4. Place the longest side of each piece down and the tip of the triangular is on top. Then cut into 3 pieces. You should have 24 triangular pieces.
5. Season the tofu with salt and black pepper lightly. Then sprinkle with flour lightly or coated entirely.
6. Drop the tofu into hot oil and leave some space between them. Fry for about 2-3 minutes on each side or until golden brown.
7. Place the fried tofu on a plate lined with a piece of paper towel. Repeat the process with the rest of the tofu.
8. Mix sweet chili sauce, red wine vinegar, and crushed peanut, and the sauce is done. Taste and adjust the vinegar to suit your taste. You can add any other ingredients such as tamarin sauce, chopped cilantro, and red pepper flakes if wanted.
9. Dip and enjoy or add tofu to noodle soup or stir-fry noodles.