Drain excess water by wrapping the tofu with paper or kitchen towels and pressing it with a container filled with water.

Once the water is drained completely, slice the tofu into roughly ½ inch (1 cm) thick rectangular slices.

Prepare the dry mixture by mixing 50g cornstarch and 2 tsp salt and pepper seasoning.

Prepare the wet mixture with 2 beaten or whisked eggs. (Alternatively, mix 1 cup flour and 1 cup water for an eggless wet batter.)

Dip the tofu in the wet batter first. Make sure all sides are well coated.

Then, coat into the cornstarch mix.

Put enough oil for frying in a non-stick pan.

When the oil is hot, fry both sides of the tofu on medium-low heat until crispy and golden brown.

Set aside the tofu and allow the excess oil to drain using a strainer or paper towel.

Then, add 10g shredded green and red chili pepper and 10g diced onions in a pan.

Stir fry until it becomes fragrant.

Next, add the fried tofu and drizzle with salt and pepper seasoning.

Stir well until the seasoning is evenly coated on all sides of the tofu.

As a finishing touch, top with some white sesame seeds.

Serve and enjoy while hot and fresh!