Drain the tofu and cut it into bite-sized pieces. Sprinkle a little salt on the tofu to help remove excess moisture.

Prepare the garlic, onion, scallions, and chilies by slicing or chopping them as needed.

Coat the tofu pieces with flour, starch, or glutinous rice flour. Shake off any excess coating.

Heat a pan with chili oil or vegetable oil and stir-fry the prepared vegetables until fragrant.

Add soy sauce, vinegar, and sugar to the pan and let it simmer until the sauce thickens slightly.

In another pan, heat oil and fry the coated tofu pieces until golden and crispy.

Add the fried tofu to the sauce and stir until the tofu is evenly coated. Cook until the sauce reduces and clings to the tofu.