Start by draining the firm tofu. Wrap the tofu block in a clean towel and place a heavy object on top to press out excess moisture. Let it sit for about 15-20 minutes.
Once the tofu is pressed, cut it into bite-sized cubes.
In a mixing bowl, combine the potato starch, salt, white pepper, and Chinese five spice. Stir well to distribute the spices evenly.
Toss the tofu cubes in the spice mixture until they are well-coated.
In a frying pan or wok, heat the oil over medium-high heat until ready.
Carefully add the coated tofu cubes to the hot oil in batches. Fry for about 3-4 minutes on each side or until golden brown and crispy.
Remove the tofu from the oil and place it on a plate lined with paper towels to absorb excess oil.
Serve hot, garnished with chopped green onions or a sprinkle of additional white pepper.
