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In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, and sugar until the sugar dissolves. Set aside.
Heat 1 tbsp of the neutral oil in a large wok or 12-inch skillet over high heat until shimmering. Add the tofu cubes in a single layer and cook undisturbed for 3–4 minutes, until the undersides are golden and crisp. Flip and cook for another 2–3 minutes until golden on the second side. Transfer to a plate and set aside.
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