Begin by tearing the tofu into bite-sized pieces. A good method is to slice the block horizontally halfway through, then tear off the flat pieces and continue tearing them until they reach the desired size. For the remaining block, use the guide lines from your cuts to tear it into smaller pieces, resulting in a mix of flatter and rounder shapes, similar to chicken.

Next, boil the tofu pieces in salted water for about 10 minutes, then strain them. After boiling, the tofu should be plump and jiggly.

Drizzle soy sauce over the tofu while it's in the strainer, then turn it onto a plate or chopping board and drizzle soy sauce on the other side as well. Mix it gently with your hands to ensure even coating.

Transfer the tofu to a bowl and add cornstarch. For a 280g pack of tofu, about 1 heaped tablespoon of cornstarch is recommended. The more cornstarch you add, the thicker the crispy layer will be.

Heat oil in a pan for shallow frying. If necessary, fry the tofu in batches to ensure even cooking. Use enough oil to achieve a golden color all over, mimicking a deep-fry effect.

The cornstarch will help the pieces stick together. If they clump in the pan, you can break them apart, but if they remain stuck, you can cut them apart after frying.

Once cooked, transfer the tofu to a plate lined with paper towels or a wire rack to drain excess oil and maintain crispiness. You can enjoy the tofu plain or coat it with your favorite sauce, such as Gochujang, garlic ginger soy sauce, or gong bao.