Crispy Salt and Pepper Tofu

Press the tofu for at least 15 minutes to remove excess water. Cut the pressed tofu into 1-inch cubes.

In a medium bowl, combine the cornstarch, salt, white pepper, and five-spice powder. Add the tofu cubes and toss gently to coat evenly.

Heat the neutral oil in a large non-stick skillet over medium-high heat until shimmering. Add the coated tofu cubes in a single layer, ensuring not to overcrowd the pan. You may need to cook in batches.

Pan-fry the tofu for 4-6 minutes per side, turning occasionally, until all sides are golden brown and crispy. Remove the crispy tofu from the skillet and set aside.

Reduce the heat to medium. Add the minced garlic and grated ginger to the same skillet. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.

Return the crispy tofu to the skillet. Toss gently with the garlic and ginger for 1 minute to combine the flavors. Garnish with sliced green onions and serve immediately.