The deep-fried tofu triangles were coated with gin, tamari, pepper and finally dredged in cornstarch before being put in 385F peanut oil for 3-4 minutes. They'll puff up quite a bit in the oil, but will shrink noticeably afterwards. The dipping sauce is tamari, agave, sriracha and lime juice.
The soup was adapted from a recipe by Karen McNeil in "Wine Food and Friends" -- very Southeast Asian.
The main course was our take of the dish we would get at Lemongrass in Cleveland Heights -- extremely spicy and fragrant from the Thai chiles and basil with baby corns added for our daughter who is disappointed if they're not included. ;)