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1
Press the tofu under a weighted board for at least 20 minutes, then pat every surface bone-dry with kitchen paper. Cut into pieces approximately 3 cm square. Any residual moisture will cause violent oil splatter the moment the tofu meets the pan. The tofu is ready to fry when it feels firm and dry to the touch on all sides.
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2
Heat the neutral oil in a wide, flat-bottomed pan over a medium-high flame until shimmering. Lay the tofu pieces in a single layer. Do not move them. Wait until each piece releases naturally from the pan — forced early, it will tear. Turn and fry all sides until the crust is deep golden and visibly firm. This is where the dish lives or dies: an underdeveloped crust will not hold through the braise, and the tofu will collapse into the sauce.
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3
Reduce the heat to medium-low. Add the minced garlic and ginger directly to the pan alongside the tofu and stir briefly until fragrant — 20 to 30 seconds. The nose will catch the shift from raw to bloomed.
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4
Add the soy sauce, oyster sauce, Shaoxing wine, sugar, and water. The liquid should just cover the tofu. Bring to a gentle simmer, then reduce the heat to low. Braise uncovered for 10 to 15 minutes. Do not exceed this window — over-braised tofu turns spongy and loses its character. The dish is ready when the sauce has reduced to a glossy coating consistency that clings to a spoon rather than running freely.
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5
Remove the pan from the heat entirely. Drizzle the sesame oil over the surface. The residual warmth of the dish is sufficient to release the aroma; applied over a live flame, the perfume would dissipate. The nose confirms the finish: a clean, roasted sesame note rising from the pan.