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In a bowl, whisk the fish sauce, water, sugar and crushed garlic. Sieve the mixture t separate out the garlic chunk and set aside. Pour marinade over tofu and Refrigerate for 4 hours (overnight is better), flipping tofu periodically.
Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
In a large pot, heat 2 inches of oil to 350°F (176°C). Put the cornstarch in a shallow bowl, add the tofu and turn to coat. Fry the tofu in batches until golden and cooked through, about 5-8 minutes. Drain on rack and transfer to a bowl.
In a small saucepan, simmer reserved marinade over moderately high heat until syrupy, 5 minutes. Strain over the tofu and toss. Top with the cilantro, mint and fried garlic and serve immediately.