Mix the white pepper, sugar and salt in a small bowl. Set aside.

Cut the tofu into rectangles, about 1/2 inch thick, 1 inch wide and 2 inches long.

Pat the tofu pieces dry. Make sure to get as much of the moisture out as possible.

Pour canola oil into a wok or saucepan, about 1/2 inch thick (enough to submerge the tofu). Heat the oil over high heat.

Fry the tofu pieces in batches. making sure not to overcrowd. Move the tofu around so it does not stick to the pan. Continue to fry until brown, about 2 minutes.

Drain all but 2 tbsp of oil from the pan. Reheat the pan and add the green onions, chilies, and green onions. Cook for a few seconds until fragrant.

Add the tofu, ground seasoning mixture, and garlic mixture into a large bowl. Toss to coat.

Serve with rice and enjoy!