Golden Crisp Tofu with Tangy Pickled Topping

1. Make the Sauce

In a small bowl, combine the soy sauce, hot water, sugar, sesame oil, and ground white pepper. Stir until the sugar is fully dissolved and set the sauce aside.

2. Prepare the Tofu

Take the tofu block and cut it in half horizontally. Then, cut each half into six equal slices to get twelve pieces in total.

3. Soak the Tofu

Bring a pot of water to a rapid boil and add the kosher salt. Turn off the heat and carefully drop the tofu slices into the water. Let them soak for about three minutes. Carefully drain and lay the tofu out on a clean tea towel to blot dry.

4. Coat the Tofu

Place the potato starch in a shallow bowl or plate. Once the tofu slices are dry, dip each one into the starch, ensuring they are evenly coated on all sides.

5. Fry the Tofu

Heat a well-seasoned skillet or wok over medium-high heat and add the vegetable oil. When the oil is hot, place the tofu slices into the skillet and fry them for about four minutes on each side until they develop a deep-golden crust.

6. Serve the Tofu

Arrange the crisp and golden tofu slices on a shallow serving dish. Garnish with the preserved vegetables, sprigs of fresh cilantro, and slices of red chile. Pour the prepared sauce around the tofu on the serving dish or serve it as a dipping sauce on the side.