- 1 block of extra firm tofu, pressed and drained then sliced into 4 slices
- 4 cloves of garlic, smashed
- 1 tbsp sugar
- 1 tsp white pepper
- 3 tbsp soy sauce
- 1 tbsp Shaoxing wine
- ½ tsp five spice powder
- ½ cup coarse sweet potato starch (for coating) – If you can’t find five spice, substitute this mixture: 1/8 teaspoon each ground cinnamon, ground cloves, ground ginger, and anise seeds.
Put all the ingredients (except the sweet potato starch) in a zip bag or airtight container and marinade for at least 30 minutes up to overnight, making sure the tofu is well coated by all of the ingredients.
Remove and coat the tofu with potato starch.
Heat pan to medium high and add about ¼inch of high heat oil (I suggest sesame oil for this)
Fry the tofu on one side for about 2 minutes and then flip over and fry for another 3 minutes until both sides are golden brown.
Remove and drain the oil on paper towels.
If desired, cut tofu slabs into strips and serve with Taiwanese Sticky Rice!