Over medium heat, preheat a large pot of oil (about 3 inches of oil, please use a high-sided pot as the tofu will bubble vigorously when frying). Aim for medium heat, about 350F (180C).

While the oil is preheating, drain your tofu and then let dry on a lint-free tea towel. The tofu I prefer for this is quite soft, so you have to be gentle, but I like to pat the tofu dry. Flip the tofu occasionally on the tea towel to get the surface as dry as possible (will facilitate in better frying, and it won't bubble as vigorously in the oil). Let drain until oil is preheated.

Meanwhile, in a heat-safe mixing bowl, add your green onions. Pour 2 tbsp of the hot oil from the pot over the onions, and mix to wilt the onions. Add vegan fish sauce, mushroom broth powder, and hot water and mix to combine. Taste to check seasoning, it should be like a salty broth, but not overpoweringly salty.

Once the oil is ready to fry, add tofu 3-4 pieces at the time, flipping until golden and fried evenly. Try not to overcrowd the pot because the tofu will stick to each other before they develop the fried crust. Once golden, drain on a paper-towel lined plate. Fry all the tofu, then transfer them to a plate with a shallow lip.

To serve, pour a small amount of the sauce on each piece of tofu (ideally while still hot), and serve the tofu alongside a small bowl of this sauce to dip in.