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1
Open box of tofu carefully, and put tofu on cutting board.
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2
Slice lengthwise into 4 equal portions, and lay flat on a double-thickness of towel(or, I like unused clean cloth diapers--they absorb really well, without lint), place another double-thickness on top, and place a baking sheet on top of all, and weigh down with something heavy, like a book, or baby, or something.
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3
Let it sit, and if you want to change the towels, even better. Give it about 20 minutes.
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4
Cut the pieces into 3/4 inch cubes, about the size of dice.
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5
Beat the eggs and water together.
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6
Place cornstarch and bullion powder in another bowl, and stir together.
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7
Heat about 2-3 inches of oil to about 350 degrees.
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8
Dip pieces of tofu into the egg, then dust heavily with the cornstarch, and carefully place 5-6 pieces in the oil at a time--you don't want to change the temp of the oil too drastically by putting in too many, and you don't want them to stick together by crowding them.
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9
Fry until brown and crispy, about 2 minutes, depending.
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10
Drain in a colander.
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11
Repeat process until done.
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12
This can be done a couple of hours in advance, but don't seal the container while hot, because they'll get soggy.
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13
I just cover with a paper towel.
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14
Now, for the sauce, mix the rice wine, sugar, soy sauce, cornstarch (2tsp)--I usually shake them together in a jar) Feel free to double sauce to taste--it works fine.
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15
Add a tbsp oil to a skillet, heat, and stir fry the garlic until aromatic, but not burned.
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16
Toss tofu in the oil, stir around to heat and crisp a little more, then add the sauce mixture into the pan, and stir to coat tofu, and let thicken--about 1 minute.
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17
Serve hot, over rice, preferably.
