1. Slice the pressed tofu into ½ inch (1 cm) thick, 1 ½ inch x 2 inch (4x5 cm) rectangles.
Slice chicken thighs into small bite sized pieces, too big will take longer to cook.
2. Gently toss the chicken/tofu pieces in the sesame oil and Shaoxing wine

!! Do not over salt, can be a salty dish
MAKE THE SALT AND PEPPER SEASONING, AND DREDGE THE TOFU/CHICKEN:
3. Combine the salt, ground white pepper, chinese five spice powder, and sand ginger powder. You’ll use half of this salt and pepper spice mix for the chicken/tofu coating and the other half to finish the dish in the wok.
4. Add half of the spice mix to the cornstarch, and sprinkle the mixture over the tofu to coat. Flip the tofu pieces over, and sprinkle them with the remainder of the flour mixture. The moist tofu will soak up the dredge, and a batter-like coating will form on the surface. You can add a little more cornstarch if the mixture looks too wet, or if you want the tofu crispier.

PAN-FRY & FINISH THE DISH:
5. Heat the oil in the separate wok over medium-high heat. Over medium heat, add oil into wok. Once the oil is hot (dip a wooden chopstick and look for bubbles), add chicken and place the tofu in the wok in a single layer, and brown the tofu, adjusting the heat as needed. Don’t walk away, as you don’t want to burn the crust! After the tofu starts to brown, flip the tofu to brown the other side. When done, transfer the tofu to a plate. Make sure chicken is fully cooked!!
6. Use the remaining oil in the wok to coat the sides of the wok, and pour off any excess standing oil to use in another dish.
7. Turn stove up to medium high heat. Add the sliced long hot green peppers and shallots and Stir-fry for 15-30 seconds. Next, add the warm tofu and gently toss the mixture for another 30 to 60 seconds. Add the scallions, cilantro, and crispy garlic. Continue tossing for another 15 seconds.
8. Sprinkle the rest of the salt and pepper spice evenly over the tofu and aromatics. It will absorb into the freshly fried tofu for that extra kick. Toss for another 15 seconds, transfer everything to a plate, and serve!