Open box of tofu carefully, and put tofu on cutting board.

Slice lengthwise into 4 equal portions, and lay flat on a double-thickness of towel(or, I like unused clean cloth diapers--they absorb really well, without lint), place another double-thickness on top, and place a baking sheet on top of all, and weigh down with something heavy, like a book, or baby, or something.

Let it sit, and if you want to change the towels, even better. Give it about 20 minutes.

Cut the pieces into 3/4 inch cubes, about the size of dice.

Beat the eggs and water together.

Place cornstarch and bullion powder in another bowl, and stir together.

Heat about 2-3 inches of oil to about 350 degrees.

Dip pieces of tofu into the egg, then dust heavily with the cornstarch, and carefully place 5-6 pieces in the oil at a time--you don't want to change the temp of the oil too drastically by putting in too many, and you don't want them to stick together by crowding them.

Fry until brown and crispy, about 2 minutes, depending.

Drain in a colander.

Repeat process until done.

This can be done a couple of hours in advance, but don't seal the container while hot, because they'll get soggy.

I just cover with a paper towel.

Now, for the sauce, mix the rice wine, sugar, soy sauce, cornstarch (2tsp)--I usually shake them together in a jar) Feel free to double sauce to taste--it works fine.

Add a tbsp oil to a skillet, heat, and stir fry the garlic until aromatic, but not burned.

Toss tofu in the oil, stir around to heat and crisp a little more, then add the sauce mixture into the pan, and stir to coat tofu, and let thicken--about 1 minute.

Serve hot, over rice, preferably.