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makes sixteen little tofu cubes.
fill the skillet with about 1cm of oil and heat it until a toss of corn starch sizzles.
cut the tofu into little cubes.
whisk together the dry ingredients.
whisk together the sauce.
coat one tofu cube in the dry mixture and gently place it in the pan. if it starts to sizzle and brown within ten seconds, you're at the right temperature. toss in another handful of coated cubes. be careful not to crowd the pan. it's okay if you need to fry in batches.
turn the tofu when the frying side is golden brown. do this until all sides (yes, all six sides) are fried.
remove finished cubes into a bowl to drain.
line a storage container with a paper towel before putting your leftover tofu in. it won't be great later, but you'll eat it. you'll eat it standing in the kitchen, dipping cold fried cubes in your cold leftover sauce.