Add the tofu to a large bowl. Mix together seasonings then sprinkle on tofu. Gently toss tofu with cornstarch until each piece is seasoned and coated.

Heat 1 tablespoon of olive oil in a skillet over medium heat and pan-fry the tofu cubes until all sides are browned. Each side should take about 5 minutes each, you'll know they are ready to flip when they don't stick to the bottom. Transfer crispy tofu to a cooling rack to get rid of excess oil and harden.

As the tofu cooks, heat a little olive oil in a second large skillet. Add sweet potato and red potato and season with salt and pepper. Let cook over medium heat until tender, about 20 minutes, stirring occasionally.

To make the vinaigrette, toss everything except oil into a blender. Blend until smooth then slowly add the oil and blend until completely incorporated.

To serve, create a base of potato hash, top with crispy tofu, and drizzle with green onion vinaigrette.