Cut tofu into 1-inch cubes and pat dry.Coat cubes with cornstarch.
Fry in hot oil over medium-high heat until brown and crispy, about 8 to 10 minutes. Drain.
Mince the ginger and combine in a blender or food processor with all remaining ingredients except peanut oil and sugar. Taste, then add the sugar if you like (we don't like sugar in the mixture). With the motor running, add the peanut oil.
Pour the dip into a little bowl and serve with the tofu cubes. Provide toothpicks for neater dipping.