Using paper or kitchen towels, press and drain the tofu to remove any excess moisture. Break the tofu into 1-inch pieces and place them in a bowl.

Season the tofu with soy sauce, white pepper and sesame oil, then mix until combined and the tofu has absorbed the seasonings. Add the potato and corn starch to the tofu pieces and mix until well coated.

In a small bowl, mix soy sauce, sugar, chili flakes, chicken stock, vinegar, and cornstarch.

In a large pan or wok, heat the neutral oil over medium high heat to 350F. Add the tofu pieces and fry for 3-5 minutes, flipping occasionally until all sides of the tofu pieces are crispy. Turn off the heat. Strain the tofu from the oil to a paper towel lined plate to drain. Remove all but 2 tbsp of oil from the pan.

Heat the pan over medium high heat. Add the garlic and ginger and stir fry for 15 seconds until fragrant. Add the sauce, stirring to combine the aromatics and cook for 1-2 minutes or until thick enough to coat the back of a spoon.

Add the crispy tofu pieces and toss to combine. Serve the tofu over white rice and top with scallions and sesame seeds for garnish.