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Dissolve baking soda in cold water. Aim for pH 8–9 if you have pH strips. If not, follow the recipe.
Cut tofu into rectangles approximately 4cm / 1½" × 3cm / 1¼" × 2.5cm / 1". Submerge fully in the solution. Cover and refrigerate for 8 hours. Ready when the tofu feels noticeably softer but still holds its shape. If it falls apart it's oversoaked — reduce time next batch. Don't soak longer than 8–12 hours and keep it refrigerated. The firmer the tofu, the longer the soaking time needed.
Remove tofu, rinse briefly under cold water, and pat completely dry. The surface will feel slightly slippery — that's normal. Optional: coat all sides in cornstarch.
Pan-fry: heat neutral oil over medium-high heat. Fry 2–3 minutes per side until golden and crispy on all sides. Or air-fry at 200°C / 390°F for 15 minutes.
Make the sauce: combine all sauce ingredients in a small bowl and stir well.
Serve fresh!