Step 1

Drain the excess water from the tofu for 10 to 15 minutes. I like to do this by wrapping them in paper towels and placing them on a flat surface before putting a plate or flat heavy surface on top. You can also opt to use a tofu press.

Step 2

Slice the tofu into 1” cubes or other shape of choice. I personally prefer to slice them into small cubes since they’re much crispier in small pieces compared to larger ones.

Step 3

Prepare the salt and spices in a small bowl. Mix well then set aside for later.

Step 4

Before you start coating your tofu, heat a large pan or wok over high heat with oil enough to submerge at least half of your tofu. I prefer to completely submerge them in oil to really evenly crisp the sides. If pan-frying, see the steps in the notes below.

Step 5

This step is important—you’ll want to make sure your oil is VERY hot before you cook the tofu. I also prefer to coat them right before frying so the tofu doesn’t sit i the starch too long—when it does the tofu starts to release some liquid and dampen the starch, causing it to stick to one another.

Step 6

In a large bowl, mix the cornstarch, salt, pepper, and 5 spice powder.

Step 7

Coat the tofu in batches. You can add around 1/3 of the tofu cubes (depending on the size of your pan/wok) into the cornstarch mix. Roll the tofu into the starch until they’re white and well coated well.

Step 8

Check the heat of the oil. If you see small bubbles, you can test it out by getting a small piece of tofu. Add it in the oil and if it immediately sizzles very rapidly, it’s good to do! Remember, you’ll want to fry the tofu quickly to get them crisp evenly so the oil has t be very hot.

Step 9

Add in the first batch of coated tofu. Make sure not to overcrowd the pieces of tofu so they can all cook well.

Step 10

Leave the tofu to cook for 4 to 5 minutes, flipping halfway through as needed, until all sides are cooked through and crisp. You’ll know the cornstarch s cooked through when it dries up and gets firm and crisp. The tofu won’t turn to a golden brown—just a very pale yellow.

Step 11

While the first batch of tofu cooks, you can go ahead and add in another batch of tofu cubes into the starch mixture to coat it well.

Step 12

When the first batch is done cooking, remove the tofu cubes from the oil. Transfer it to a strainer or cooling rack to cool. Don’t place them on a plate with paper towels since they’ll get soggy. Do not cover them as well.

Step 13

Add in the next batch of tofu cubes into the oil. Repeat the coating and frying process for the rest of the tofu—so you’ll repeat this 3 to 4 times depending on the size of your pan/wok.

Step 14

Set aside the fried tofu cubes while we sauté the rest of the ingredients.

Step 15

Remove the oil form the wok/pan.

Step 16

In the same pan/wok over high heat, add in some oil.

Step 17

When hot, add in the onions and sauté for 1 minute.

Step 18

Move the onions to the side of the pan/wok and then add in the garlic.

Step 19

Leave the garlic to cook over medium high heat until golden brown and crisp for 3 to 4 minutes. You can add in the chiles and peppers to cook down as well.

Step 20

When the garlic is golden brown, add in the scallions then mix everything together and leave to cook for 1-2 more minutes until the chiles and onions are cooked.

Step 21

Over high heat, add in the first tofu cubes.

Step 22

Sprinkle 1/2 of the salt and spice mix first.

Step 23

Mix the tofu well, then sprinkle in the rest.

Step 24

Taste the tofu and feel free to add more salt, to taste, if needed.

Step 25

Serve and enjoy immediately while still hot and crisp.

Step 26

Garnish with additional scallions, if desired. You’ll want to scoop up those little bits of crispy garlic, onions and chiles, and enjoy it with rice. So good!