In a medium bowl, combine light soy sauce, Shaoxing wine, five spice powder, white pepper, salt, and corn starch to create a marinade. Cut the extra firm tofu into bite-sized cubes, gently toss them in the marinade, ensuring each piece is well-coated. Cover the bowl and let it refrigerate for 20 minutes to 4 hours.

While the tofu marinates, pour tapioca starch into a shallow dish, spreading it evenly. In a large frying pan, heat about 1 inch of oil over medium-high heat until it shimmers, reaching approximately 350°F (175°C).

Once marinated, remove the tofu from the refrigerator. Dredge each marinated tofu cube in the tapioca starch, ensuring an even coating on all sides. Shake off any excess starch.

Carefully add tofu pieces to the hot oil in batches, frying for about 5-6 minutes until golden brown and crispy.

In the final minute of frying, add Thai basil leaves to the pan with the tofu. Fry until the leaves are crisp, taking about 30 seconds to 1 minute.

Once finished frying, use a slotted spoon to remove tofu and basil from the oil. Drain on paper towels and sprinkle with ground seasoning mix.