1/2 tsp habanero pepper powder (or 1 tsp if you like spice)
Place a large shallow pan over medium high heat. Place enough oil in the pan to fill it halfway. While you are waiting for the oil to heat, set up a station of three shallow, wide bowls with the tofu, Ener-G and cornstarch. You can tell when the oil is ready by inserting a wooden spoon into the oil—if bubbles form around the spoon, you can begin frying.
About five pieces at a time, dunk the tofu into the Ener-G, and then place in the cornstarch. Cover the pieces with the cornstarch, tapping off any excess before placing into the pan. Repeat this process until you have all of the tofu cubes frying in the pan.
While you are waiting for the tofu to fry (anywhere from 10-12 minutes on each side), begin making your sauce. In a small saucepan, saute the scallions, ginger and garlic in a bit of oil over medium heat, just until you can smell it, about 4 minutes. Then, turn the heat up to medium high for one minute, and then add the mirin and heat for 1 minute more. Add the broth and then the soy sauce, sugar, vinegar and habenero.
Your tofu should now be ready to turn. Using tongs, flip each piece over and let it fry for 10-12 more minutes. Return to your sauce. Take some of the leftover cornstarch (about 2-3 tablespoons, and mix with about 5-6 tablespoons of water in a small bowl until it is fully disintegrated. Add that mixture to your sauce, stirring immediately. It should instantly thicken. Once desired consistency is achieved (it shouldn’t be watery or too viscous), remove it from the heat and return to your tofu.
Once both sides of the tofu are golden brown, remove from the oil and drain on paper towels. Either toss the cubes in the sauce and serve or spoon the sauce over the top.