2-3 12oz blocks of extra firm tofu, drained, each block cut into 32 even blocks
deep frying oil (peanut or coconut work best)
dried whole Asian long chiles to taste (I usually use ~10 chiles per block of tofu)
4-8 tbsp soy sauce
1-2 tbsp garlic powder (add to soy sauce in a small bowl; mix when added and again just before using)
4-8 tbsp rice wine
1-2 tbsp cornstarch or potato flour (add to rice wine in a small bowl; mix when added and again just before using)
1. On high heat, heat 1.5 inches of oil in your wok until it just barely starts to smoke.
2. Deep fry tofu in 3-5 batches, until it is crispy on the outside. Let the oil get back up to near-smoke-point between batches; as the oil is used, the smoke-point will lower, so beware that you'll have less time between batches. The fried tofu can rest in a large bowl;
don't use any paper towels to "drain" it as it will actually end up greasier that way.
3. Discard nearly all of the oil, leaving just enough for the upcoming stir-frying.
4. Add the chiles and let them cook for just a few moments (30 seconds would be a long time) to release some of their flavor into the oil and slightly caramelize (there is very little sugar in them, but there is some). Be careful to not burn the chiles.
5. Add the broccoli and fry until bright (1-4 minutes), stirring constantly.
6. Add the soy sauce mixture and then the tofu. Fry another 1-2 minutes.
7. Add the rice wine mixture and fry another 1-2 minutes to thicken the liquid in the wok and cook the starch (uncooked cornstarch taste ruins the dish).
8. Transfer to a large serving bowl to stop the cooking.
9. Optionally serve over rice or noodles.