Steps

1. Cut the firm tofu in half, wrap it double with paper towels, and freeze overnight.
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2. Place the frozen firm tofu in a shallow dish, and microwave at 600W for 8 minutes.
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3. Discard the water that comes out after microwaving, flip the tofu, and microwave again at 600W for 3 minutes.
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4. Drain the water that comes out after heating, remove the paper towels, and let it cool to room temperature.
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5. While it's still warm, squeeze out the remaining water from the tofu. (Key Tip!) Freezing and thawing removes moisture, creating a meaty texture. Tearing it by hand will give it a chicken-like shape.
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6. In a bowl, combine 1 egg, 2 tsp soy sauce, 2 tsp sesame oil, 1 tsp grated garlic, 1/4 tsp salt, and a pinch of coarsely ground black pepper. Whisk the egg and mix well.
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7. Add the squeezed tofu to the bowl. Tear it into bite-sized pieces by hand and gently mix to coat without breaking the shape.
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8. Add 1 tbsp all-purpose flour and gently mix to coat the tofu without crumbling it.
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9. Add 2 tbsp rice flour (or potato starch) and gently mix to coat the tofu without crumbling it.
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10. Heat the frying oil to medium heat (170 degrees Celsius / 340 degrees Fahrenheit) until bubbles form quickly when a chopstick is inserted. Carefully drop spoonfuls of the coated tofu into the oil. (Key Tip!) If any tofu pieces have crumbled, shape them with the coating while dropping them into the oil.
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11. Remove the tofu pieces as they turn a crispy golden brown and the bubbles in the oil become smaller.
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12. Arrange the fried tofu on a plate. Garnish with lemon and cherry tomatoes as desired.
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