Crispy Tofu & Cilantro Balls

Heat oil in a small saucepan over medium-high heat until it reaches 350°F.

Meanwhile, mash tofu with a fork in a large bowl. Add eggs, cilantro, scallions, ginger and ½ teaspoon five-spice powder; mix until well combined. Stir in potato starch (or cornstarch) and season with salt and pepper. Shape into 15 golf-ball-size balls.

Combine mayonnaise, Sriracha (or chile-garlic sauce), garlic and the remaining ½ teaspoon five-spice powder in a small bowl.

Carefully add 3 of the tofu balls to the oil. Fry, turning regularly, until golden brown, 5 to 7 minutes. Remove with a slotted spoon to a paper-towel-lined plate. Repeat with the remaining tofu balls, letting the oil come back to 350° between batches. Serve the tofu balls with the sauce and lemon wedges, if desired.