Press and drain your tofu for about 30 minutes. Once most of the water has been pressed out, cut the tofu into bite-size squares. Set aside until ready to use.

Create the marinade by combining the soy sauce, white vinegar, hot water, and Better Than Bouillon No Chicken Base in a large bowl. Mix to combine, ensuring the broth paste has fully dissolved.

Add the cubed tofu to the marinade, making sure each piece is covered in the sauce. Cover the bowl and allow the tofu to marinate for 30 minutes.

Drain the tofu over a strainer and reserve the sauce. The sauce is the main component—don't throw it out!

Heat the oil in a wok or large sauté pan with high sides over medium-low heat.

Fry the tofu when the oil is hot and glistening. Cook on one side for about 3-4 minutes until browned, then continue until most sides are nicely browned. Be careful, as the tofu will splatter when it hits the oil, so have your splash guard ready.

Add aromatics - garlic, peppercorns, and bay leaves to the pot. Cook to open up the aromatics, about 2-3 minutes.

Add the potatoes, reserved sauce, and sugar. Mix to combine. Bring it up to a boil, cover the pan and turn down the heat to medium-low.

Simmer for 10-12 minutes, stirring occasionally, or until the potatoes are soft.

Serve over a bed of freshly cooked white rice and enjoy!