Directions:

• Pour warm water in a large glass bowl, add salt and minced garlic into the water, mix until the salt is completely diluted. Add tofu into the brine, making sure that the block is completely submerged. Cover with plastic wrap, store in the refrigerator for 8 hours to overnight. 
• Take the tofu out of the salt water, rinse with cold water. Place tofu on a plate lined with paper towels, and put a few layers of paper towels on top of it. Place another plate on top, weigh it down with a can or a heavy bowl. Let the tofu sit for an hour or more, drain the excess water every half an hour. Pat dry and cut into about 16 squares, 1/2-inch in thickness. 
• Heat the oil in a skillet over medium-high heat until it reaches 350 F. Meanwhile whisk the eggs in a bowl and set aside. In another bowl, mix flour, baking soda, sesame seeds, chili powder, coriander, salt and pepper until well combined.
• Dip tofu squares in egg, dust with seasoned flour, fry until golden brown and crispy. Transfer fried tofu to a plate lined with paper towel to absorb excess grease. Serve hot with sweet and sour dipping sauce, if preferred.