This is not my best peanut sauce, but… ehh. It works in a pinch.
Heat the oil to extra fucking hot in a deep frying pan or a shallow saucepan. The deeper the better, tbh, because this will splash all over the place. Drain and then slice the tofu and while it’s still damp, dredge it in flour. Make sure it is completely covered.
When all of it is floured, the oil will probably be hot enough to start frying. Using a spatula, slide 2 slices into the oil at a time. They’ll cook pretty quick – maybe a minute on each side. You’re looking for the flour coating to turn into a browned skin around the tofu, so flip them when the underside gets brown and take them out after about that time on the other side.
mash blend the rice wine into the peanut
butter until it smooths out. Use a fork. Do not use a spoon. A spoon
will not end well for you. Mix in the chili garlic sauce.