Take cut up tofu and place in medium or large sized bowl. Season with a pinch of salt and pepper. Add in corn starch and stir to coat, but gently to not scramble tofu, to where the corn starch gets a little wet on the tofu. Let sit for a few minutes, if you have more prepping to do then go ahead and do that.
Heat oil in large skillet on medium high heat, not too much oil, but enough to fry tofu in. Put tofu on skillet. Stir only a little bit, because you want to allow it to crisp up so just a couple times during cooking time, about 8 minutes.
Turn off stove. Take splotted spoon and scoop out tofu and put on a plate lined with paper plates.
Take butter in same pan used to cook tofu in, and melt on medium-high heat. Add onions and sautee, stirring occasionally, until soft and translucent, about 3 minutes or so. Add garlic and cook another 30 seconds, until fragrant, stirring frequently.
Add in sake and whisk, scraping any brown bits off the bottom of the pan. Add chicken broth and whisk, bring all to a boil about 30 seconds-1 minute. Add in heavy cream and bring to another boil about 30 seconds-minute to let it thicken. If it isn't thickening to your liking, you can add a corn starch slurry and that will help to thicken it pretty quickly.
Add in chinese five spice, followed by salt and pepper to taste.
Add tofu back to skillet and coat.
Plate rice in bowl or dish of choice, followed by creamy tofu. Garnish with fresh parsley if you wish, and serve immediately.
Enjoy!
