Step 1: Press the Tofu
Drain the tofu block and wrap it in a thin dish towel. Set it on a flat surface and place a heavy cookbook or cast iron skillet on top. Press for 10–15 minutes, changing the towel halfway through if it gets saturated.
Properly pressed tofu removes excess moisture — and moisture is the enemy of crispiness. Skip this step and you'll get pale, steamy tofu that sticks to the pan. Pressed tofu fries into something genuinely golden and satisfying.
While the tofu presses, mix together all the sauce ingredients in a bowl and prep your vegetables and aromatics.
Step 2: Cut and Coat the Tofu
Slice the pressed tofu block into four equal squares. Flip each square onto its side and slice into rectangles about ⅓ inch (1 cm) wide. Transfer to a large bowl or shallow baking pan.
In a small bowl, combine the salt, white pepper, garlic powder, five spice powder, and cornstarch. Sprinkle half over the tofu, flip the pieces, sprinkle the rest, and toss gently to coat everything evenly. The coating should look dry and powdery — that's exactly right.
Step 3: Fry the Tofu
Line a large plate or cutting board with paper towels. Heat your flat-bottomed wok over medium-high heat until you see light wisps of smoke rising — this step is important, don't add oil to a cold wok. Add 3 tablespoons of oil and swirl to coat the sides.
Carefully add the tofu pieces in a single layer. Cook for 3–5 minutes, shaking the pan every minute for even browning, until the bottoms are deeply golden. Flip and cook for another 2–4 minutes until golden all over but not charred. If the wok gets too hot and the tofu starts to char, reduce the heat immediately.
Transfer the fried tofu to the paper towel-lined surface. Wipe out the wok completely before the next step.
Step 4: Stir-Fry the Aromatics and Vegetables
Return the wok to the stove over high heat until it starts smoking again. Add the remaining 1 tablespoon of oil. Add the chopped ginger and garlic and stir-fry for 20–30 seconds, tossing constantly so they don't burn.
Add your sturdier vegetables first — carrots, broccoli, courgette — and stir-fry for 1–2 minutes. Then add softer vegetables like bell peppers and cook for another 1–1.5 minutes. Keep everything moving in the wok — stir-fry is high heat and fast movement, not standing and waiting.
Step 5: Add the Sauce and Finish
Pour the sauce into the wok and stir-fry everything together for 2.5 minutes. Add any very tender vegetables like bok choy leaves and cook for 30 seconds until wilted.
Mix the cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) in a small bowl until dissolved. Add it to the wok and stir until the sauce thickens and turns glossy — this takes about 30 seconds.
Take the wok off the heat. Add the fried tofu, fresh cilantro, sesame seeds, and toasted sesame oil. Toss everything together so the tofu picks up the sauce and the sesame oil coats every piece.
Serve immediately over cooked rice.
