-
1
Pour 2 inches of oil into a deep heavy pot.
-
2
Bring to 400F over medium heat.
-
3
Meanwhile, cut the tofu into 3-inch blocks at least 1 inch thick.
-
4
Press the cubes between paper towels to dry well.
-
5
Carefully slide the tofu into the oil and cook, turning occasionally, until golden brown and puffy, about 10 minutes.
-
6
Work in batches to avoid overcrowding.
-
7
Drain on paper towels and cool.
-
8
Meanwhile, put the shrimp, pork, and garlic in a food processor and process until everything is minced well.
-
9
Add the nam pla, salt, and pepper and process until pasty.
-
10
Stir in the scallion.
-
11
In a separate bowl, whisk together the soy sauce, vinegar, sugar, and chile until the sugar is dissolved.
-
12
Set aside.
-
13
Cut the fried tofu cubes in half diagonally to create tofu triangles.
-
14
Spread the shrimp mixture on the uncooked side of each tofu triangle, pressing firmly.
-
15
Heat 2 tablespoons oil in a large skillet over medium heat.
-
16
Put the tofu triangles in the skillet, shrimp side down, and cook until the shrimp mixture is browned and cooked through, about 4 minutes.
-
17
Drain on paper towels, then serve, with the dipping sauce.
