Begin by draining the firm tofu. Wrap it in a clean kitchen towel or paper towels and place a heavy object on top, such as a cast-iron skillet, to press out excess moisture. Let it sit for about 15-20 minutes.
Once the tofu is pressed, carefully remove it from the towel and cut it into bite-sized cubes or triangles, depending on your preference.
In a mixing bowl, combine the potato starch, salt, white pepper, and Chinese five-spice powder. Whisk together until well blended.
Toss the tofu pieces in the starch mixture until they are evenly coated. Shake off any excess starch.
In a frying pan or deep fryer, heat the oil over medium-high heat until hot.
Carefully add the coated tofu pieces to the hot oil in batches and fry for about 3-4 minutes on each side or until golden brown and crispy.
Once the tofu is cooked, use a slotted spoon to remove it from the oil and place it on a plate lined with paper towels to absorb any excess oil. Serve immediately while hot.
