Slice your tofu into equal sized pieces. In a small mixing bowl, mix together your potato starch, salt, pepper, and five spice until combined.
Transfer your tofu into a ziplock bag. Add the spice and starch mixture and shake the bag up, until all the tofu is completely covered in the spice/starch mixture. Prepare a cooling rack and place a piece of parchment paper under it, to catch any oil that drips off.
Heat a large pot or deep pan with 2-3 inches of oil. Prepare a cooling rack and place a piece of parchment paper under it, to catch any oil that drips off. Once hot, place a single layer of tofu in it and cook for 2-3 minutes, before flipping and cooking for a further 2 minutes. Transfer the tofu onto a cooling rack and repeat until all the tofu is cooked.
Sprinkle extra salt, pepper, and five spice over the tofu and serve immediately.
TO STORE: Leftover tofu can be stored in the refrigerator, for up to 3 days.TO FREEZE: Place tofu in a ziplock bag and store in the freezer for up to 2 months. TO REHEAT: Tofu is best enjoyed hot and crispy, so reheat in a hot pan with a little oil.