Start by removing excess moisture from the tofu. I usually wrap the block in paper towels or a kitchen towel to soak up any water. This step is crucial because it allows the tofu to get crispier. After pressing, slice the tofu into 1-inch cubes and toss them into a mixing bowl with cornstarch. Coat each piece well; this will help in achieving that coveted crunch!

In a separate bowl or measuring cup, whisk together the soy sauce, sugar, cracked black pepper, and freshly grated ginger. The combination creates a zesty sauce with just the right balance of sweet and salty. Set this mixture aside for now; you'll add it to the tofu later.

Heat two tablespoons of your cooking oil in a large skillet over medium-high heat. Once the oil is hot, gently add the tofu cubes in a single layer. Allow them to cook for 7 to 8 minutes. You'll want to turn the cubes occasionally—this ensures they get golden-brown and crispy all over. Once done, transfer the tofu to a plate and reduce the heat to medium.

With the remaining tablespoon of oil, add the sliced garlic, shallots, and Fresno chile to the same skillet. Cook for around 2 minutes, stirring often. You'll know it’s ready when the kitchen is filled with the tantalizing scent of garlic and shallots.

Return your crispy tofu to the skillet and pour in the sauce you made earlier along with the green onions. Toss everything for a minute or two until the tofu is completely coated in the delicious black pepper sauce.

Transfer the mixture over steamed white rice and garnish with fresh basil leaves. If you’re feeling adventurous, drizzle a bit of chili crisp on top for a final kick.