Cut the tofu into 10 pieces, transfer to a plate, and let it sit at room temperature for 30 minutes. Carefully tilt the plate and pour off the liquid. This step allows you to remove some of the water content from the very wet silken tofu.
In a tall pot, heat oil. Use a metal spatula or slotted spoon to carefully scoop up one piece at a time and lower it quickly into the hot oil.
Deep fry your silken tofu until light golden brown (about 2 to 3 minutes per batch) and set aside on a dry plate. Oil temperature control is key.
Heat your wok over medium heat and add 2 tbsp of the frying oil around the perimeter of the wok so it is lightly coated.
Add the ginger to the wok and stir it in the oil for about 15 seconds.
Stir in the minced garlic, the white portion of the scallions, the mushrooms, carrots, and bamboo shoots, and turn the heat up to high. Stir-fry for 30 seconds.
Add the Shaoxing wine and the snap peas.
Continue to stir-fry for another 30 seconds, and add the sauce mixture.
Bring the mixture up to a boil. Once boiling, add the cornstarch and water mixture and stir for 15 seconds until the sauce starts to thicken.
Add the fried silken tofu and the rest of the scallions.
Carefully fold the mixture together until the tofu is well-coated. Use extra care, because the fried silken tofu is still very delicate! Let your braised tofu cook for another 15 to 20 seconds and add a little more cornstarch and water if you want a thicker sauce.
DONE!
