Wrap the tofu in a clean towel and place a heavy object on top. Press for 15 minutes to squeeze out excess moisture, which helps achieve a crisp exterior.
Once pressed, cut the tofu into uniform 1-inch cubes. This ensures even frying and a consistent crunch.
In a mixing bowl, combine cornstarch, a pinch of salt, and pepper if desired. Set aside.
Toss the tofu cubes gently in the cornstarch mixture until they are thoroughly coated. For extra crunch, repeat the coating process to double coat.
Pour the neutral oil into a cast iron skillet or frying pan. Heat over medium-high heat until the oil reaches 180°C (356°F)—a test is to drop a small piece of tofu; if it sizzles immediately, it's ready.
Carefully add the coated tofu cubes into the hot oil in small batches, avoiding overcrowding. Fry for 3-4 minutes, turning occasionally, until the exterior is golden and crispy.
Use a slotted spoon to remove the tofu from the oil, then transfer to a paper towel-lined plate to drain excess oil and set the crust.
In a small pan, gently heat the minced garlic and ginger with a splash of sesame oil until fragrant—about 1 minute. Remove from heat.
Transfer the crispy tofu to a serving bowl, then toss with the sautéed garlic and ginger, and squeeze fresh lemon juice over the top for brightness.
Serve immediately while hot and crackling, garnished with sesame seeds or scallions if desired. Enjoy the irresistible crunch in every bite!
