Remove the tofu from its package and drain the liquid. Wrap the block in a clean kitchen towel or paper towels. Place a cutting board or a flat plate on top and weigh it down with cans or a heavy skillet. Press for 20–30 minutes to remove excess moisture.

Cut tofu

Unwrap the pressed tofu and pat dry. Cut into even pieces: either 1–1.5 inch cubes or 1/2-inch thick rectangles, about 12–16 pieces depending on size. Even pieces ensure uniform frying.

Make marinade

In a shallow bowl, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and pepper until combined.

Lightly toss the tofu pieces in the marinade to coat. Let sit for 10–15 minutes to absorb flavor. Turn pieces once halfway through. Do not marinate too long (longer than 30 minutes) or tofu may become overly soft; short marination infuses surface flavor.

Coating

Prepare coating

In a shallow dish, combine cornstarch, all-purpose flour, and salt. Mix until evenly distributed.

One by one, remove tofu from the marinade (let excess drip off) and toss gently in the starch-flour mixture until each piece is evenly coated. Shake off excess coating — a thin, even layer gives a crisp crust.

Frying & Finishing

Heat oil

In a large nonstick or stainless-steel skillet, add oil and heat over medium-high heat until shimmering but not smoking (about 350°F / 175°C). To test, drop a tiny pinch of coating into the oil — it should sizzle immediately.

Pan-fry tofu

Add coated tofu pieces in a single layer without overcrowding (work in batches if needed). Fry undisturbed for 3–4 minutes per side, turning with tongs or a spatula until each side is golden brown and crisp. Total fry time about 8–10 minutes per batch depending on size.

Drain

Transfer fried tofu to a plate lined with paper towels to drain excess oil. If frying in batches, keep finished tofu in a warm oven (200°F / 95°C) on a rack so it stays crisp.

Garnish and serve

Arrange tofu on a serving plate. Sprinkle with sliced spring onions and toasted sesame seeds. Serve with lime wedges on the side for squeezing. Optionally serve with soy-sweet chili, hoisin, or a dipping sauce of your choice.