What is tofu that's crispy outside and fluffy inside called?
Traditionally, it's first dropped into boiling water &amp; allowed to sit as the water cools for 15 minutes before drying off &amp; deep frying.

There's a 'cheat' method, though.
Press to dry, sprinkle with a little cornflour &amp; shallow fry, on its own. Add to the dish when cooked. Dress with anything you fancy - chilli, soy sauce, sesame oil, rice wine vinegar...
It's not quite the same as deep fried, but it's a whole lot quicker &amp; easier.

Start with firm tofu; otherwise you'll have to give it the 15 mins in boiled water to firm it up.

Edit: The question changed direction slightly after I'd posted this - as to what it's called; other than 'deep fried' or 'crispy' tofu, I really don't know.