1. Mix shredded carrot and radish with salt, marinate for 15 minutes. Rinse and clear under the cool running water to reduce the saltiness, squeeze out the excess water.
2. Season carrot and radish with marinade, marinate for 20 minutes.
3. Cut each tofu into 4 pieces, drain. Deep-fry in hot oil over high heat until golden brown, dish out and drain. Arrange on a serving plate.
把豆腐1开4份，抹干水份后放入热油 中以大火炸至金黃色，捞起，沥油，上 碟。
4. Serve fried tofu with marinated carrot and radish, top with mayonnaise. Sprinkle with crushed peanuts, serve at once.