Wipe the hard tofu dry with paper towels to remove excess moisture.

Cut each tofu block in half, then cut each half into four equal portions, creating bite-sized pieces.

Lightly coat each tofu portion with flour, ensuring an even but thin layer.

Heat vegetable oil in a pan to medium-warm temperature (350 to 375 degrees Fahrenheit).

Carefully add the floured tofu pieces to the hot oil, frying in batches to avoid overcrowding the pan.

Fry the tofu until it turns golden brown on all sides, then remove and place on paper towels to drain excess oil.

Prepare the sauce by combining water, soy sauce (or tamari sauce), sweetener (sugar or honey), and vegetable or fish stock in a saucepan.

Bring the sauce to a boil over medium heat, stirring well to dissolve the sweetener completely.

To serve, pour a small amount of the warm sauce onto each of four warmed plates.

Divide the fried tofu pieces proportionately among the plates, arranging them on top of the sauce.

Garnish each serving with grated fresh ginger and minced fresh scallions.