Slice the block of tofu in half lengthwise, then slice into ½ inch thick rectangles.

Heat a large non-stick pan over medium-high heat, and add the oil. Add the cornstarch to a shallow dish. Once the pan is heated, quickly coat the tofu slices with cornstarch, shaking off any excess. Carefully place into the oiled pan, and repeat with the remaining tofu and cornstarch.

Pan-fry the tofu pieces in oil until crisp and golden on both sides, about 4-5 minutes per side. Once the tofu is done pan-frying, remove them immediately from the pan onto a plate (otherwise they will absorb the remaining oil in the pan off the heat). Set aside.

To a wok over medium heat, add the oil leftover from pan-frying the tofu (scrape it out with a spatula), along with the sesame oil, ginger, garlic, and dried chili.

TIP: If you don’t have a wok, you can simply cook the dish in the same non-stick skillet you pan-fried the tofu in.

Let the aromatics infuse the oil for 1 minute. Then add the Shaoxing wine, water, light soy sauce, dark soy sauce, sugar, and white pepper. Bring the liquid to a simmer.

Increase the heat to medium-high, and stir in the tofu. Toss the tofu with the sauce for 1-2 minutes, until the sauce reduces and thickens to coat the tofu.

Throw in your Thai basil and scallions. Fry for another minute until the herbs are wilted. Serve immediately!