Start by pressing your tofu. Wrap it in a clean kitchen towel or paper towels and place a heavy pan on top for about 15-20 minutes to drain excess water.

After pressing, cut the tofu into bite-sized cubes, approximately 1-inch thick.

In a large bowl, gently toss the tofu cubes with salt, garlic powder, and black pepper until evenly seasoned.

Sprinkle the cornstarch over the tofu and toss to coat each cube thoroughly.

In a large skillet, heat the vegetable oil over medium-high heat.

Carefully add the tofu cubes to the hot oil in a single layer, making sure not to crowd the pan.

Fry for about 3-4 minutes on each side, or until golden and crispy.

Use a slotted spoon to remove the tofu cubes and set them on a paper towel-lined plate to drain any excess oil.

While the tofu is still hot, drizzle the soy sauce and sesame oil over the cubes and toss gently to coat.