First things first. Slice your firm tofu into bite-sized cubes. Press the tofu first to eliminate excess moisture. This step is crucial for absorption and crispiness.

In a bowl, whisk together sake, red miso, and dark brown sugar. You want to create a smooth blend that will envelop the tofu. The sugar adds a hint of sweetness that contrasts beautifully with the umami.

Add the tofu cubes to the marinade. Let them swim in this flavorful bath for at least 30 minutes. For the optimal flavor impact, aim for longer if you have time.

Now, sprinkle the potato starch evenly over the marinated tofu. This starchy coating is what guarantees a fabulous crunch during the frying process.

Heat the vegetable oil in a pan over medium heat. You want the oil hot, but not smoking. Add the tofu in a single layer. Don't overcrowd the pan—work in batches if necessary. Fry for about 4-5 minutes on each side until golden brown.

Once the tofu is beautifully browned, transfer it to a serving dish. Sprinkle your crispy tofu with garlic powder, chopped scallions, and toasted sesame seeds. It’s these little touches that elevate the dish.