Step 1

Slice the block of tofu in half lengthwise, then slice into 1/2 inch thick rectangles.

Step 2

Make the sauce by combining the light soy sauce, dark soy sauce, oyster sauce (or vegetarian oyster sauce), sugar, and water. Set aside.

Step 3

Heat a non-stick pan over medium heat, and add the oil. In a shallow dish, mix 1/4 cup cornstarch with 1/2 teaspoon salt. Quickly coat the tofu slices with this dry mixture. Add them directly to the pan as you dredge them, and pan-fry until crisp and golden on both sides, about 4-5 minutes per side.

Step 4

Remove the crispy tofu from the pan and arrange on a serving plate.

Step 5

Pour the sauce mixture into the same pan you cooked the tofu in, and bring to a simmer. Simmer until the sauce has reduced to a syrupy consistency and drizzle over the tofu. Garnish with chopped scallion.