1. Prepare the Tofu

1. Freeze the tofu in its original package for at least 1 day to change its texture.
2. Thaw and drain the tofu. Press out as much liquid as possible using a tofu press or by placing the tofu between paper towels and weighing it down.
3. Tear the tofu into 1-2 inch pieces for a rustic texture.

2. Marinate the Tofu

1. In a ziplock bag or bowl, combine soy sauce, sake, mirin, ginger, garlic, sesame oil, salt, and pepper.
2. Add the tofu pieces and toss to coat. Let marinate for 30 minutes, turning occasionally to ensure even absorption.

3. Coat the Tofu

1. Place flour in one bowl and cornstarch in another.
2. Coat each piece of tofu first in flour, then in cornstarch, shaking off excess.

4. Deep Fry the Tofu

1. Heat oil in a deep pot or pan to 320°F (160°C).
2. Fry the tofu pieces in batches for 90 seconds, until lightly golden. Transfer to a wire rack to drain.
3. Increase the oil temperature to 350°F (175°C) and fry the tofu again for 30 seconds to 1 minute, until crispy and crunchy. Drain on the wire rack.

5. Serve

1. Sprinkle the tofu with additional salt and pepper.
2. Serve hot with vegan mayo, lemon wedges, shredded lettuce or cabbage, and sprigs of parsley.