Gently press the tofu in between 2 paper towels to get rid of some moisture. Cut the tofu in half lengthwise and slice each log into ½-inch-thick slices. Lay the slices in a single layer on the cutting board or on a baking tray.

Drizzle Shaoxing wine evenly over the tofu. Mix the onion powder, sugar, ½ teaspoon garlic salt and ⅛ teaspoon ground white pepper together in a small bowl. Sprinkle half the seasoning mixture over the tofu. Flip each piece, then sprinkle with the remaining seasoning. Set aside.

Heat the neutral oil and garlic in a wok or large nonstick skillet (see Cook’s Note) over medium heat. Cook, stirring constantly, until the garlic just starts to turn golden and crispy, about 3 minutes. Strain out the garlic using a fine-mesh strainer and transfer the garlic to a plate lined with paper towels. Set aside.

Heat the garlic oil in the wok over medium heat until it reaches 375 degrees F on a deep-fry thermometer.

Meanwhile, mix together remaining 1 teaspoon garlic salt, remaining ¾ teaspoon white pepper, ground Sichuan pepper and five-spice powder in the same small bowl that was just used. Set aside.

Whisk together the cornstarch, flour, baking soda and half of the salt-pepper seasoning together in a medium bowl. Dredge half of the tofu pieces in the flour mixture until coated and drop each piece into the hot oil. Fry the tofu untouched for a minute to solidify the crust, then gently separate the pieces from each other. Fry, stirring and turning occasionally, until golden brown, about 2 minutes. Strain and place the tofu on a plate. Repeat with the remaining tofu.

Pour the oil in the wok into a separate heatproof bowl. Wipe the wok clean with a paper towel and heat 2 tablespoons of the oil in the wok over medium-high heat until it shimmers. Add the jalapeño and shallot and stir-fry until they start to brown, about 30 seconds. Add the tofu and stir-fry 30 seconds. Add the scallion, crispy garlic and half the remaining salt seasoning and stir-fry until evenly combined, about 30 seconds. Transfer to a plate and serve immediately.