Ingredients:

• 17.5 oz extra firm tofu
• Neutral oil (for frying)
• 1/2 tsp sea salt (Spice Mix For Sprinkling)
• 1/4 tsp white pepper or finely ground black pepper (Spice Mix For Sprinkling)
• 1/4 tsp Chinese five spice powder (Spice Mix For Sprinkling)
• 1/2 cup cornstarch plus 1-2 tbsp more if needed (Tofu Coating)
• 1/2 tsp sea salt (Tofu Coating)
• 1/2 tsp ground white pepper (Tofu Coating)
• 1/4 tsp Chinese five spice powder (Tofu Coating)
• 2 tbsp neutral oil (For Sautéing)
• 1 medium onion diced (For Sautéing)
• 2 tbsp minced garlic from 1 head garlic (For Sautéing)
• 3 long green chiles I used siling haba (For Sautéing)
• 3 bird’s eye chilies or other red chiles (For Sautéing, optional spice)
• 1 small green or red bell pepper (For Sautéing)
• 3 scallions sliced (For Sautéing)
• Additional 1/4 tsp sea salt if needed (For Sautéing)

PREPARING THE TOFU:
#1 Drain the excess water from the tofu for 10 to 15 minutes.
#2 Slice the tofu into 1” cubes or other shape of choice.

SPICE MIX FOR SPRINKLING:
#1 Prepare the salt and spices for the spice in a small bowl. Mix well.

BEFORE COATING AND FRYING:
#1 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. Completely submerge them in oil to really evenly crisp the sides. If pan-frying, see the steps in the notes below.
#2 Make sure your oil is VERY hot before you cook the tofu. Coat the tofu right before frying so it doesn’t sit in the starch too long.

COATING AND FRYING THE TOFU (See Pan-Frying Option in Notes Below):
#1 In a large bowl, mix the cornstarch, salt, pepper, and 5 spice powder.
#2 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.
#3 Check the heat of the oil. If you see small bubbles, you can test it out with a small piece of tofu. Add it in the oil and if it immediately sizzles very rapidly, it’s good to go! Remember, you’ll want to fry the tofu quickly to get them crisp evenly so the oil has to be very hot.
#4 Add in the first batch of coated tofu. Make sure not to overcrowd the pieces of tofu so they can all cook well.
#5 Leave the tofu to cook for 4-5 minutes, flipping halfway through as needed, until all sides are cooked through and crisp.
#6 While the first batch of tofu cooks, add in another batch of tofu cubes into the starch mixture to coat it well.
#7 When the first batch is done cooking, remove the tofu cubes from the oil. Transfer it to a strainer or cooling rack to cool. Do not cover them.
#8 Add in the next batch of tofu. Repeat the coating and frying process for the rest; 3-4 times depending on the size of your pan/wok.
#9 Set aside the fried tofu while you sauté the rest of the ingredients.
#10 Remove the oil form the wok/pan.

STIR-FRYING:
#1 In the same pan/wok over high heat, add in some oil.
#2 When hot, add in the onions and sauté for 1 minute.
#3 Move the onions to the side of the pan/wok and then add in the garlic.
#4 Leave the garlic to cook over medium high heat until golden brown and crisp for 3-4 minutes. You can add in the chiles and peppers to cook.
#5 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.
#6 Over high heat, add in the fried tofu cubes. Sprinkle 1/2 of the salt and spice mix first. Mix the tofu well, then sprinkle in the rest.
#7 Taste the tofu and feel free to add more salt, to taste, if needed.
#8 Serve and enjoy immediately while still hot and crisp.
#9 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.

PAN FRYING OPTION:
#1 Heat a large non-stick pan and enough neutral oil to thinly coat the surface of your pan. Once hot, add in the first batch of tofu. Make sure they’re spaced apart.
#2 Cook each side of the tofu over medium heat until lightly brown and crisp, around 3-5 minutes on each side. While cooking, you can go ahead and coat the next batch.
#3 When the first batch is done cooking, remove them from the pan and drain excess oil. Set aside.
#4 Repeat the coating and pan-frying process for the rest of the tofu.