Prepare the Tofu

1. Press the Tofu: Start by pressing the tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel or paper towels and place a heavy object on top (such as a cast iron skillet) for about 15 minutes.
2. Cut the Tofu: After pressing, cut the tofu into bite-sized cubes (about 1-inch pieces). This will help the tofu cook evenly and become crispy.
3. Coat the Tofu: In a shallow bowl, mix the cornstarch, salt, black pepper, and white pepper. Toss the tofu cubes in this mixture, making sure each piece is evenly coated.

Fry the Tofu

4. Heat the Oil: In a large frying pan or wok, heat the vegetable oil over medium-high heat. You want the oil to be hot enough that the tofu sizzles when it hits the pan.
5. Fry the Tofu: Carefully add the coated tofu cubes to the pan, making sure not to overcrowd them. Fry the tofu in batches if necessary. Cook for 3-4 minutes on each side, or until golden brown and crispy.
6. Remove and Drain: Once the tofu is crispy, remove it from the pan and place it on a paper towel-lined plate to drain any excess oil.

Add the Seasoning

7. Sauté Aromatics: In the same pan, remove any excess oil and add the minced garlic, grated ginger, and sliced chili (if using). Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
8. Toss the Tofu: Add the crispy tofu back into the pan and toss it with the garlic, ginger, and chili. Stir well to coat the tofu in the aromatics.
9. Final Seasoning: Adjust the seasoning with additional salt and pepper if needed, then toss the tofu once more to evenly distribute the flavors.

Serve and Garnish

10. Garnish and Serve: Transfer the tofu to a serving plate. Garnish with chopped green onions and fresh cilantro for added color and flavor. Serve with lemon wedges on the side for a refreshing burst of citrus.