Remember to prepare your side dish (rice in this case). Prepare all the ingredients. Cut the tofu into squares of 1.5-2cm thickness. Dry each piece well and coat the tofu pieces with corn starch.

Heat 2 tbsp of oil in a wok or a pan over high heat. Pay attention to the temperature and place the tofu pieces when the oil is hot.

Lower the heat slightly. Cook both sides until golden brown. Using chopsticks or something similar makes flipping over the pieces of tofu easier.

While the tofu is cooking you can prepare the sauce (instructions below). Once the tofu pieces are cooked, transfer them onto a plate.

Mix Shaoxing wine (or Mirin), rice vinegar, water, sugar, and corn starch. Set aside.

Once the tofu is cooked, add 1 tbsp of oil into the pan you used before. Stir-fry, over medium-high heat, minced garlic, ginger, and Sichuan chili bean paste (and chili, if using) until fragrant and until the oil catches some red color.

Pour the liquid mix into the wok pan. Add the tofu pieces and move them around carefully. The sauce needs to be on the pan for a very short time. When the sauce is thick and the tofu is completely coated, it is ready.

Sprinkle some chopped scallions on top and serve immediately with rice.