Steps

1. Wrap firm tofu (400g) in paper towels and drain for about 10 minutes.
   🕒 01:47
2. After 10 minutes, thoroughly pat the tofu dry with paper towels.
   🕒 02:48
3. Trim the root end of one green onion stalk and slice it diagonally into pieces about 1cm thick.
   🕒 02:04
4. In a bowl, combine chicken bouillon powder (2 tsp), sugar (1/2 tsp), soy sauce (1 tbsp), oyster sauce (1 tsp), grated garlic (1/2 tsp), potato starch (1 tbsp), and water (200ml). Mix well until the sugar granules are dissolved. (Key Tip!) Potato starch tends to settle, so stir again thoroughly just before using.
   🕒 02:23
5. Heat sesame oil (1/2 tbsp) in a frying pan over medium heat for about 30 seconds.
   🕒 03:06
6. Add the firm tofu, torn into bite-sized pieces, to the heated pan.
   🕒 03:21
7. Sear the tofu for about 1 minute per side, and for a total of 3 minutes until golden brown and fragrant all over. (Key Tip!) Browning the tofu adds a delightful aroma and helps the sauce adhere better. Be careful of oil splattering, as moisture from the tofu can cause it.
   🕒 03:32
8. Move the tofu to one side of the pan, add the sliced green onions to the empty space, coat them with oil, and stir-fry for about 1 minute.
   🕒 04:05
9. Combine the tofu and green onions in the pan.
   🕒 04:28
10. Stir the prepared sauce again thoroughly, then pour it over the ingredients in the pan.
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11. Continue cooking over medium heat, simmering for about 1 minute until the sauce becomes clear and comes to a full boil.
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12. Transfer to a serving dish and sprinkle with toasted sesame seeds as desired. Enjoy!
    🕒 05:27