Cut tofu into cubes and dry both sides of tofu with a paper towel.
Put tofu into a gallon sized ziplock bag. Add in 1/3 cup of cornstarch and 1/2 teaspoon of salt to tofu. Seal bag and mix until tofu has been well coated.
Slice garlic and shallots.
Add 1/4 cup of oil in a frying pan and heat up using medium heat. Once oil is hot, add in tofu. Fry tofu in batches and try to not overcrowd the pan. Fry all sides of the tofu and take out once tofu is golden brown on all sides. Don't stir the tofu too much or the cornstarch batter will come off. Drain tofu on paper towel and set aside.
Using the same oil in the pan heat up oil with medium heat and add in garlic and shallots. Stir fry for about 1 minute or until golden brown and fragrant.
Add in string beans and mix everything together.
Add in ingredients listed under stir fry sauce above (water, oyster sauce, kecap manis, chicken bouillon, white pepper, sugar, and salt). Mix everything together and let string beans cook for about 1-2 minutes or until cooked to desired tenderness.
Add in tofu and mix everything together. Stir fry for another minute or so. Turn off heat and serve on top of a hot bowl of white rice!
