Prep the aromatics

• Thinly slice the shallot, green onion and jalapeño.
• Dice the bell pepper and mince the garlic.

Dry and cut the tofu

• Pat the tofu as dry as possible.
• Cut it into bite-size cubes and pat dry once more.

Season and coat the tofu

• Season the tofu with salt and pepper.
• Toss with the cornstarch until every piece is evenly coated.

Fry the tofu

• Heat about ¼ inch of neutral oil in a skillet over medium-high heat.
• Fry the tofu, turning occasionally, until golden and crispy on all sides.
• Transfer to a paper towel-lined plate or wire rack.

Mix the seasoning

• Combine the salt, sugar and pepper in a small bowl.

Stir-fry the aromatics

• Remove most of the frying oil, leaving about 2 tablespoons in the pan.
• Add the shallot, garlic, jalapeño, bell pepper and green onion.
• Stir-fry until fragrant.

Toss the tofu with the seasoning

• Return the crispy tofu to the pan.
• Sprinkle in the seasoning mixture and toss over high heat until evenly coated.

Serve

• Serve immediately while hot and crispy, on its own or with steamed rice.