Start by pressing the firm tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for about 15-20 minutes. Once pressed, cut the tofu into bite-sized cubes.
In a mixing bowl, combine the potato starch, salt, white pepper, and Chinese five spice. Mix well to ensure the spices are evenly distributed throughout the starch.
Take each tofu cube and toss it in the starch mixture until well coated. Shake off any excess coating and set aside.
In a deep frying pan or wok, heat the oil over medium-high heat. To check if the oil is ready, drop a small piece of tofu into the oil; if it sizzles, the oil is hot enough.
Carefully add the coated tofu cubes to the hot oil in batches to avoid overcrowding. Fry for about 3-4 minutes or until golden brown and crispy. Use the slotted spoon to remove the tofu and place it on a plate lined with paper towels to drain excess oil.
Once all the tofu is fried, serve it hot. You can sprinkle a little extra salt and white pepper on top for an added flavor boost. Enjoy your Salt and Pepper Tofu as a snack, appetizer, or as part of a meal!
