Fry the tofu

1. Simmer the tofu. Bring 4 cups of water and 2 teaspoons of salt to a boil in a small pot. Add the tofu cubes and simmer for 5 minutes. Drain the tofu, then transfer to a kitchen towel and allow to dry. 
2. Prep for frying. Heat a pot of oil to 350F. Meanwhile, combine the cornstarch and white pepper in a large bowl. 
3. Fry the tofu in batches. Once the oil is heated, add half the tofu to the cornstarch mixture and toss until coated. Gently drop the coated tofu pieces into the oil and fry until crispy, about 4 minutes, tossing occasionally. Transfer to a wire rack, then repeat with the remaining tofu. 

Season the tofu

1. Combine the seasoning blend. In a small bowl, whisk together the salt, white pepper, and a pinch of sugar. Set aside. 
2. Sauté the aromatics. Heat 2 tablespoons of vegetable oil in a wok over medium heat. Add the garlic and whites of the scallions. Sauté until fragrant and the scallions are slightly softened, about 1 minute. Reduce the heat to medium low. 
3. Add the tofu and jalapeño. Add the crispy tofu and jalapeño slices and mix together. Sprinkle the seasoning blend evenly over the tofu and toss together. Taste and add more salt as necessary. 
4. Serve. Top with the remaining scallion greens and enjoy!