Freeze the block of tofu in its original packaging. Once fully frozen, thaw in the refrigerator overnight or until soft.
Remove the tofu from the package and squeeze out as much moisture as possible using a clean towel or tofu press.
Crumble or cube the tofu into a bowl. Add one cracked egg and 1-2 cups of cornstarch, stirring to thoroughly coat the tofu.
If using vegetables, chop them now (e.g., cabbage, bok choy).
Heat a generous amount of oil in a large pan over medium-high heat. Add the coated tofu and fry until crispy and golden brown, stirring occasionally.
If adding vegetables, toss them in midway through cooking and stir-fry until tender-crisp.
Once everything is cooked, pour in your sauce of choice (e.g., honey garlic or teriyaki). Optionally add a drizzle of soy sauce and sesame oil. Stir to coat and heat through.
Serve hot over cooked rice.