Place the tofu in a large bowl and add the ginger. Pour 2 tablespoons of the soy sauce over top and toss to coat. Set aside to marinate for 30 minutes.
In a separate bowl, whisk 1 teaspoon of the salt, a 1/4 cup of the cornstarch and 1/2 a teaspoon of the baking powder together. Add the tofu to the bowl and toss to coat. Set aside and let rest for an additional 30 minutes.
In a medium-sized mixing bowl, whisk the remaining cornstarch, salt, and baking powder together. Form a well in the center and pour in the water and the vodka. Whisk until a thin batter forms.
Pour the canola oil into a large cast iron skillet. Heat the oil to 375°F and do your best to maintain this temperature.
One by one, take the tofu pieces out of the dry mixture, shake off the excess and dip it in the thin batter. Once fully coated, transfer the tofu to the oil. Fry 4-5 pieces at time until golden brown, about 5 minutes, turning once. Transfer the fried tofu to a plate lined with paper towel and keep warm in a 150°F oven until ready to serve.