1-Step 1: Prepare and Press the Tofu Start by draining the block of extra-firm tofu and wrapping it in several layers of paper towels or a clean kitchen towel. Place a heavy object on top a cast iron skillet, heavy book, or even another pan works well. Press the tofu for at least 15-20 minutes to remove excess moisture. This step is crucial because drier tofu develops a crispier exterior when fried. Once pressed, cut the tofu into uniform cubes, approximately 1-inch in size. Uniform pieces ensure even cooking throughout. In a medium bowl, gently toss the tofu cubes with 1 tablespoon of cornstarch and ½ teaspoon of salt until each piece is lightly coated.

2-Step 2: Prepare the Sauce Mixture While the tofu presses, prepare your sauce to streamline the cooking process. In a small bowl, whisk together ½ cup vegetable broth, 1 tablespoon oyster sauce (or vegetarian oyster sauce), 1 teaspoon soy sauce, 1 tablespoon sweet cooking wine if using, and 1 teaspoon cornstarch. The cornstarch will help thicken the sauce during cooking. Set this mixture aside.

3-Step 3: Pan-Fry the Tofu Heat 1½ tablespoons of cooking oil in a large non-stick pan or wok over medium-high heat. When the oil shimmers, carefully add the tofu cubes in a single layer. Don’t overcrowd the pan if necessary, cook in batches. Let the tofu cook undisturbed for 3-4 minutes on the first side until golden brown. Flip each piece and continue cooking for another 3-4 minutes until all sides are crispy and golden. Remove the crispy tofu from the pan and set aside on a plate lined with paper towels to drain excess oil. The tofu should sound hollow when tapped, indicating proper crispiness.

4-Step 4: Aromatics and Flavor Base In the same pan, add the 5 slices of ginger and the white parts of the green onion. Sauté for about 30 seconds until fragrant. Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning. The garlic should be aromatic but not browned.

5-Step 5: Create the Sauce and Finish Give the sauce mixture a quick whisk to redistribute the cornstarch, then pour it into the pan with the aromatics. Bring to a simmer while stirring continuously. The sauce will start to thicken within 1-2 minutes. Once it reaches a glossy consistency that coats the back of a spoon, add the fried tofu cubes back to the pan. Gently toss the tofu in the sauce until each piece is well coated. Remove from heat and stir in ½ teaspoon of sesame oil. Transfer to a serving dish and garnish with the green parts of the green onion, sliced thin. Serve immediately while the tofu is still crispy outside and tender inside.