Wrap the extra-firm tofu in a clean kitchen towel and place a weight on top to press it for 15-20 minutes, removing excess moisture for that perfect crispiness.

Slice the pressed tofu into uniform 1-inch cubes, ensuring they cook evenly and develop that delightful crunch all around.

In a small bowl, mix cornstarch and garlic powder until well combined. Dredge each tofu cube in this mixture thoroughly, ensuring an even coating for optimal crispness.

In a heavy-bottomed skillet or deep fryer, heat enough neutral oil to submerge the tofu to 180°C (350°F). Test its readiness by dropping in a small piece of tofu.

Carefully add the coated tofu in small batches to the hot oil, frying for 3-4 minutes until they are golden brown, turning occasionally for an even cook. Drain on paper towels to absorb excess oil.

Immediately sprinkle with toasted sesame seeds and drizzle with fresh lemon juice. Serve warm with your choice of dipping sauce for a delicious delight!