1. Mix the Seasoning. In a small bowl, combine the five spice powder, salt, sugar, pepper, and the Knorr chicken broth mix. Mix well, then set aside for later.

2. Prep the Tofu: Take extra-firm tofu and press it between kitchen towels with a heavy object or a pan to remove excess moisture. Once it’s firmer, cut it into bite-sized cubes or rectangular pieces—mine were around 1.5x1.5-inch—so they hold their shape during cooking.

3. Coating Station: Set up two bowls side by side. In one small bowl, whisk an egg until smooth. In another larger mixing bowl, stir together flour, potato starch, and 1 teaspoon of the seasoning mixture from step 1.

4. Coat the Tofu: Dip each piece into the beaten egg, then coat it in the flour-potato starch mixture. Gently shake off any extra coating before frying.

5. Deep Frying: Carefully place the coated tofu cubes into hot oil. Fry them until they turn a light golden brown, about 2 minutes or less. Use a slotted spoon to remove the fried tofu and let it drain on a baking rack or a plate lined with paper towels to soak up any extra oil. Repeat this process until all the tofu is cooked.

6. Adding Aromatics: Heat 1 tablespoon of oil in a separate frying pan, wok, or skillet over medium heat. Add the garlic, onion, and cilantro stems, and cook for about 1 minute until fragrant. Then, toss in the fresh peppers, green onions, and dried chilies, cooking for another minute until tender.

7. Bring it All Together: Add the fried tofu cubes to the pan along with the remaining seasoning mixture. Toss everything until the tofu is evenly coated. Taste and adjust with a little more salt and pepper, if needed.

8. Garnish and Serve: Top your crispy salt and pepper tofu with spring onions, green onions, or a sprinkle of chopped green or red peppers for a pop of color. Serve it on its own, as an appetizer, or as a satisfying main dish.