After slicing the tofu, press it with a kitchen tower (gently) to make sure it's not wet as that could prevent you from getting it cripsy.
Dip each piece in the flour and lay them out side by side on a plate, to prepare for frying. Prepared another plate, with a kitchen towel on it, ready to place the fried tofu on.
Fill your pot with enough oil to fry the tofu. Turn on the fire and once the oil is hot enough, put 2-3 tofu pieces gently into the fire. (You can test the heat by putting a wooden chopstick in- if you see small bubbles, the fire is hot enough. If not, use a cooking thermometer- it should be 160C/ 320F.) Don't put too many tofu in an once or the oil temperature will decrease rapidly and you won't be able to get them nice and golden crisp.
Turn the tofu to fry the other side. If your chopstick skills aren't good, use a spatula or a metal sieve- you don't want to risk dropping the tofu into the hot oil or having the oil burn you!!
Once golden brown on both sides, place it on the kitchen towel to absorb any extra oil.
Repeat till you've finished frying all the pieces then move on to make the salad egg yolk sauce.