Finely chop the mince the scallions or green onions. If using scallions with a thick stem, you can slice them diagonally into strips before slicing them vertically to create small, minced pieces.

Peel the ginger and then thinly slice. Slice into thin strips, similar to a match stick size. Mince the ginger.

In a non-stick pan or skillet, heat the neutral oil over medium heat. Once hot, add the minced ginger.

Cook for 2-3 minutes or until aromatic. Add the green onions or scallions. Lower the heat.

Season the ginger scallion sauce with the salt, sugar, and Chinese 5 spice powder. Feel free to adjust to your desired taste.

Turn off the heat. Transfer the sauce to a jar or heat proof container. Leave the mixture to cool completely before sealing.

Press the tofu to drain any excess water. Slice into ¾-inch thick pieces.

In the same pan as the ginger scallion sauce, add a scoop of oil from the ginger-scallion sauce.

Once hot, add the slices of tofu. Pan-fry on each side until light brown and crisp around the edges. Don’t overcook.

Remove the tofu from the pan. Over medium heat, add 1 tbsp of ginger scallion sauce into the pan.

Add the soy sauce, sugar, and Chinese 5 spice powder. Mix well until the sugar has dissolved and starts to thicken.

Lower the heat. Add back the pan-fried tofu and mix to coat with the sauce.

Taste the tofu and feel free to season with more soy sauce and sugar, if desired.

Top the tofu with more ginger scallion sauce. Serve and enjoy with rice or noodles.