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First, cut to separate the green and the white parts of the green onions. We're only using the firmer, more pungent whites for this dish. Dice the green onion whites.
Cut open the package of firm tofu and drain away the soaking liquid. Give the tofu a quick rinse with clean water, and then cut into cubes.
Boil hot water in a pot with the heat on high. Add salt and stir to dissolve. This salt will help to season the tofu. When the water is boiling, add the tofu cubes. Use chopsticks to shift the tofu around so they’re all fully submerged.
Line a plate with a paper towel (or for more absorbency, a clean kitchen towel). Transfer the tofu cubes onto the lined plate in an even layer. Lay another paper towel (or kitchen towel) on top and gently press to remove excess moisture.
Add oil to a large pot and set the heat on high.
Heat a wok on high. Add oil (we usually take this from the deep-frying oil). Before the oil gets too hot (before it starts to shimmer or smoke), add the dried chili and stir immediately. Fry for just 8 seconds to extract the flavor, and then remove them.
Turn off the heat and plate. Make sure to scoop up all the little bits of vegetables; they're delicious. Enjoy!