This is a slightly tweaked recipe which is originally from Chez Jorge, whose site has loads of other great vegan recipes. If you want to add Uncle Roger's "Cocaine of cooking" (MSG) then imo it makes it even better. The original also advocates freezing and thawing the tofu twice, on each thaw pressing the water out of it, but obviously this is optional as it requires a lot of preparation. You could serve with rice or as part of a larger meal.
Rip the tofu into small chunks, coat with cornstarch, and fry in neutral oil on a medium heat until golden and crispy.
Meanwhile, finely chop the garlic, ginger, and chili (if fresh), and in a separate saucepan, fry all three together (with the MSG if you want) on a low-medium heat in some neutral oil with the sugar for a few minutes.
Add the soy sauce and water, cook for another two minutes, and then add a mix of 1tbsp water, and 1tbsp cornstarch or potato starch, until it thickens.
