Drain the tofu and cut into 1 cm thick
slices. Combine the cilantro, rice flour, garlic and cardamom in a bowl
and add the water. Stir until smooth. Dip the tofu slices into the spice
mixture to coat thickly. Heat a wok with oil and place the tofu slices
into the oil a few at a time. Cook over moderate heat for about 2-3
minutes, or until crisp and golden brown. Drain on paper towels and
serve hot with stir-fried vegetables and chili sauce.